Creamy Chicken Toast

• 12 ounces skinless, boneless chicken breast, cut into strips
• salt to taste
• 1 tablespoon butter
• 2 tablespoons sliced green onions, white and lighter green parts, or to taste
• 1/2 red bell pepper, or to taste, diced
• 1 large jalapeno pepper, or to taste, seeded and diced
• 1/4 cup chicken broth
• 1 1/2 cups heavy cream
• 2 tablespoons creme fraiche (optional)
• 1 pinch ground black pepper
• 1 pinch cayenne pepper
• 1 tablespoon chopped fresh tarragon
• 4 slices bread, toasted

1. Season chicken with salt.
2. Heat butter in a skillet over medium-high heat. Cook chicken until outside firms up and inside is still medium-rare, 2 to 3 minutes per side. Transfer chicken to a plate and let cool.
3. Reduce heat to medium. Combine green onions, red bell pepper, and jalapeno in the skillet. Add a pinch of salt. Cook and stir until softened, about 5 minutes. Increase heat to high. Pour in chicken broth. Stir until liquid is mostly evaporated. Stir in cream. Bring to a boil, reduce heat, and cook until sauce is reduced to desired thickness, 6 to 10 minutes.
4. Cut chicken into evenly sized cubes. Add chicken, accumulated juices, and creme fraiche to the sauce. Cook until chicken is no longer pink in the center, 3 to 7 minutes more. Season with salt, pepper, and cayenne. Turn off heat. Stir in tarragon and spoon chicken and sauce over toast.

skinless, salt, butter, green onions, red bell pepper, jalapeno pepper, chicken broth, heavy cream, creme fraiche, ground black pepper, cayenne pepper, tarragon, bread

Taken from www.allrecipes.com/recipe/267935/creamy-chicken-toast/ (may not work)