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Chicken with Tarragon Sauce

 Chicken with Tarragon Sauce
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.