Tarragon Chicken
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Calories
372 kcal
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Cuisine
French
Tarragon Chicken
Description
This recipe begins by pounding boneless, skinless chicken breasts thinly to ensure even cooking, then seasoning and coating them in all-purpose flour. The chicken is seared in a hot cast iron skillet with canola oil until golden and crusty on each side. After removing the chicken, the pan is deglazed with dry white wine, reducing by half to concentrate flavor.
Butter, minced garlic, shallot, and fresh tarragon are sautéed in the same pan, infusing a fragrant herb and aromatic base. Chicken broth, Dijon mustard, and lemon zest are added to create a bright, savory sauce with depth. Corn starch may be used as a thickener for the sauce. The chicken is then finished in the oven to cook through while maintaining moisture.
The resulting dish combines juicy, tender chicken with a velvety, mildly tangy sauce enriched by the anise-like aroma of tarragon. It pairs well with sides like steamed vegetables or rice. The recipe requires managing heat and timing to develop a golden crust and vibrant sauce without drying the meat.
Ingredients
- 4 chicken breast boneless skinless
- 2 tablespoons canola oil (or high smoke point oil of choice)
- 1/3 cup all-purpose flour
- 1/4 cup white wine dry
- 1/2 tick butter unsalted
- 1 shallot (minced (3 tbsp))
- 4 cloves garlic (minced (3 tbsp))
- 1 tablespoon tarragon + more for garnish, fresh, chopped
- 1 cup chicken broth low sodium
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon lemon zest
- 1 tablespoon corn starch
- salt kosher salt; fresh ground black pepper
- black pepper kosher salt; fresh ground black pepper
Instructions
- Place chicken breasts on a cutting board, cover with plastic wrap, and using a meat mallet thinly pound the chicken breast. Season each side of the chicken with a pinch of kosher salt and fresh ground black pepper. Pour the all purpose flour into a bowl, then proceed to coat each side of the chicken breast in flour. Shake the breast to get rid of excess flour, repeat with remaining chicken breast.
- Preheat oven to 400 degrees F
- In a seasoned 10 or 12 inch cast iron skillet, over medium high heat on the stovetop, add 2 tbsp oil. Once shimmering, add the chicken breasts (depending on size you may need to do 2 at a time). Sear each side for about 2 minutes until a golden brown crust forms, remove and set aside (they will finish cooking in the oven).
- Lower the heat to medium/low, add in 1/4 cup of white wine and deglaze the pan. Once the liquid has reduced by half, add in the butter, garlic, shallot, and fresh tarragon. Sauté for 3-4 minutes until butter has melted/shallots begin to turn translucent. Next, add in the chicken broth, dijon mustard, and lemon zest, whisk together until combined. Add in 1 tbsp of corn starch and whisk to combine, allow the sauce to come to a light boil, then reduce the heat to simmer. Give the sauce a taste and add a pinch of kosher salt and some fresh black pepper as needed.
- Return the chicken breasts into the sauce, top with a few twigs of tarragon, and place into the oven for about 10 minutes. Cook time will vary depending on size of chicken breast and thickness, internal temperature should be 165 degrees F, use a digital thermometer to check. Remove from oven and serve with your favorite side, spooning sauce over the chicken.
Notes
- To avoid mess when pounding chicken breasts, place them inside a zip-top bag or between layers of plastic wrap.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 13g | 4% |
| Protein | 27g | 54% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 216mg | 9% |
| Potassium | 578mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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