Chicken with Tarragon Sauce Recipe

5 14 14
Chicken with Tarragon Sauce Recipe
Chicken with Tarragon Sauce Recipe photo by Taste of Home
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Chicken with Tarragon Sauce Recipe

Read Reviews
5 14 14
Publisher Photo
This is comfort food at its finest. I cook it at least once a week and usually serve with homemade mashed potatoes and sautéed fresh green beans. —Cher Schwartz, Ellisville, Missouri
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • 3/4 cup heavy whipping cream
  • 3 teaspoons minced fresh tarragon, divided
  • 2 teaspoons lemon juice

Directions

Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper.
In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm.
Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon. Yield: 4 servings.
Originally published as Chicken with Tarragon Sauce in Simple & Delicious October/November 2013, p14

  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • 3/4 cup heavy whipping cream
  • 3 teaspoons minced fresh tarragon, divided
  • 2 teaspoons lemon juice
  1. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper.
  2. In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm.
  3. Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon. Yield: 4 servings.
Originally published as Chicken with Tarragon Sauce in Simple & Delicious October/November 2013, p14

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Reviews forChicken with Tarragon Sauce

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Queenie2030 User ID: 8244474 260358
Reviewed Jan. 27, 2017

"This is a fantastic recipe. If you love tarragon, you will love this. I will make this the rest of my life!"

MY REVIEW
xlsalbums User ID: 5254917 257295
Reviewed Nov. 26, 2016

"We loved the sauce on the chicken. That was the flavor part!! I'll be making this again."

MY REVIEW
ryanswife User ID: 2152282 256031
Reviewed Oct. 28, 2016

"We absolutely loved this dinner. It turned out great! I like trying new recipies, but it's a gamble, most of the time they turn out but sometimes not. This is one for my recipe box for sure."

MY REVIEW
annrms User ID: 2649709 254246
Reviewed Sep. 18, 2016

"I'm a little behind in reviewing this fantastic recipe. I doubled the recipe also and added the mushrooms and wine as suggested in a review. I also sliced the chicken breasts into strips...cooks faster and I know it's cooked completely. I served it over a multi-grain rice blend and saut?ed spinach in garlic oil. Next time I am going to use half Greek yogurt and half cream. easy and wonderfully delicious."

MY REVIEW
Moemoe67 User ID: 7639077 238508
Reviewed Nov. 30, 2015

"Doubled recipe for a dinner party- was excellent. Added chopped shiitake mushrooms and a bit of white wine with the shallots. Thank you for this wonderful recipe!"

MY REVIEW
ddwren User ID: 3009143 235802
Reviewed Oct. 28, 2015

"Tarragon is the herb in b?arnaise sauce, and I love b?arnaise, so I loved this recipe! I had never pounded chicken breasts before, but it made such a difference in the texture of the meat and how evenly they cooked, I will never NOT pound them again. I made this almost exactly as written except I omitted the shallot altogether, used dried tarragon instead of fresh, and used the whole half pint container of whipping cream (1 cup) rather than just 3/4 of it. This recipe was so easy and so delicious, I will make it forever. Definitely one of my all time favorite recipes of any kind!"

MY REVIEW
abashu User ID: 6784654 223229
Reviewed Mar. 21, 2015 Edited Sep. 5, 2015

"My husband and I really liked this. I used half and half instead of whipping cream and green onion instead of shallots. The second time I made it I didn't have any half and half so I used sour cream. That was even better."

MY REVIEW
Grandsx6 User ID: 7288843 222782
Reviewed Mar. 14, 2015

"I made this recipe exactly as written except I used 2 green onions (scallions) in place of the shallot. My family kept saying how good it was. It was so quick and easy to prepare. Definitely a keeper!"

MY REVIEW
kirafiscella User ID: 7137730 198043
Reviewed Jul. 14, 2014

"I added garlic to the recipe and I wanted , more gavey other than that great recipe"

MY REVIEW
momotate4 User ID: 7394217 195582
Reviewed Oct. 27, 2013

"This was soooo simple and soooo good. A great midweek meal. Next time I will be using dill instead of tarragon."

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