5.0 from 6 votes
Tarragon Chicken with Lemon Sauce Recipe
This lemony, tarragon, basil, dijon mustard, white wine, and caper sauce will have you reaching for crusty bread to dip-dip swim and savor. Adding a little Frenchy vibe today with this simple one pan meal. Don’t let the fancy name fool you. Serve it with rice, bread, and a simple side salad.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 -6 servings
Calories: 500 kcal
Course:
Main Course
Cuisine:
French
Ingredients
- 5-6 boneless chicken thighs
- 3 tablespoons olive oil
- 1 tablespoon butter
- ¼ cup frozen or fresh pearl onions can use regular chopped onion
- 1 garlic clove finely chopped
- 2 tablespoons fresh tarragon more for garnish
- 2 tablespoons fresh basil more for garnish
- 2 tablespoons fresh lemon juice save the lemon after juicing
- 4 tablespoons capers
- 1 tablespoon Edmund Fallot Tarragon Dijon Mustard if you can’t find use regular dijon mustard
- 1 cup dry white wine substitute chicken broth, if desired
- Salt and pepper for seasoning
Instructions
- In a large heavy-bottomed saucepan on medium heat add the olive oil and butter.
- Add the onions. Sauté the onions and the two halves of the lemon (the lemons should already be juiced and juice reserved for later) for 5-8 minutes until slightly golden brown.
- Meanwhile, pat the chicken dry and season with salt and black pepper.
- Add the garlic and mustard to the pan and mix (might be thick and pasty) with the cooked onions and lemon.
- Add the chicken to the pan and brown on each side for about 5-6 minutes per side (achieve a nice brown color). Turn the heat down to medium-low.
- Add the white wine, lemon juice, half of the tarragon, and capers to the pan. Let simmer for about 10-12 minutes until the chicken is fully cooked (it may take longer if your chicken this are larger).
- Turn off the heat and gently stir in the rest of the tarragon and all of the fresh basil, before serving add a little garnish of extra herbs (if desired). Enjoy warm with rice, or homemade ciabatta bread.
Cup of Yum
Notes
- Storage
- Let the chicken cool completely. After that, store the chicken in an airtight container or Ziploc bag. If properly stored, the cooked chicken will last in the fridge for up to 4 days.
Nutrition Information
Calories
500kcal
(25%)
Carbohydrates
6g
(2%)
Protein
24g
(48%)
Fat
37g
(57%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
6g
Monounsaturated Fat
18g
Trans Fat
0.2g
Cholesterol
146mg
(49%)
Sodium
400mg
(17%)
Potassium
483mg
(14%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
412IU
(8%)
Vitamin C
7mg
(8%)
Calcium
70mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 500
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 6g | 2% |
| Protein | 24g | 48% |
| Fat | 37g | 57% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 146mg | 49% |
| Sodium | 400mg | 17% |
| Potassium | 483mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 412IU | 8% |
| Vitamin C | 7mg | 8% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.