Creamy Tarragon Chicken Recipe
User Reviews
4.7
Creamy Tarragon Chicken Recipe
Description
This recipe starts with evenly pounded chicken breasts seasoned and seared to a golden brown. Cooking the chicken in a sauce made from sautéed onions and garlic, white wine, chicken stock, and whipping cream infuses the meat with savory creaminess. Fresh tarragon provides an aromatic herbal note, complemented by a touch of lemon juice added with cornstarch to thicken the sauce. The balance of rich cream and bright citrus yields a well-rounded flavor. The simmering step ensures the chicken remains moist and tender while soaking up the sauce aromas.
Creamy Tarragon Chicken is suited to serve alongside steamed vegetables or a simple grain, absorbing the flavorful sauce. A sprinkle of additional fresh tarragon atop adds a fresh herbal finish. The methodical pounding of chicken breasts helps ensure even cooking and prevents dryness, keeping the texture tender across each piece.
Ingredients
The Chicken
- 4 small chicken breast boneless, skinless
- 1 teaspoon salt sea salt
- 1 teaspoon black pepper sea salt
- 2 tablespoons olive oil
The Creamy Tarragon Sauce
- ½ cup red onion finely minced
- 2 cloves garlic finely minced
- ½ cup white wine dry
- ½ cup chicken stock
- ½ cup whipping cream
- 2 tablespoons tarragon plus extra for serving, finely minced, fresh
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- salt to taste, sea salt
- black pepper to taste, sea salt
Instructions
- Pound the chicken breasts lightly with the palm of your hand so that they are even in thickness. (See notes. ) Dry the chicken breasts with paper towels then season them with salt and pepper.
- Heat the oil in a large frying pan over medium-high heat. Add the chicken and sear until golden brown, about 4 minutes on each side. Remove the chicken from the pan.
- Add the onion and garlic to the pan and cook until the onion is transparent, about 3 minutes. Add the white wine and bring the pan to a boil for 1 minute.
- Add the chicken stock, whipping cream, and tarragon and stir well. Return the chicken and any accumulated juices to the pan and let it simmer, covered, for 5 minutes, or until fully cooked.
- Mix the lemon juice and cornstarch in a small bowl then pour this into the pan. Stir the sauce until it thickens, about 1 minute. Season to taste with salt and pepper then serve with a little extra minced tarragon over the top.
Notes
- Pound chicken breasts to an even thickness to ensure uniform cooking and prevent drying.
- Use fresh tarragon finely minced to enhance the herbal flavor of the sauce.
- Adjust seasoning with salt and pepper after sauce thickens to taste.
- Serve immediately with a garnish of fresh tarragon for added aroma.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Serving | 1 chicken breast + ¼ of the sauce | |
| Calories | 348kcal | 17% |
| Carbohydrates | 7g | 2% |
| Protein | 26g | 52% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 770mg | 32% |
| Potassium | 536mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 473IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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