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

Chicken with Tarragon Sauce Recipe

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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

  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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken with Tarragon Sauce

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 14, 2014

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

MY REVIEW
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."

MY REVIEW
Reviewed Oct. 23, 2013

"This dish is delicious! Will make this many time over."

MY REVIEW
Reviewed Sep. 12, 2013

"This was great! I will definitely make this again."

MY REVIEW
Reviewed Sep. 10, 2013

"The first time I made this recipe, I didn't change anything. Delicious!!The second time, I wanted more sauce to use as a 'gravy' over my side of mashed potatoes. So, I added some Marsala wine I wanted to use up, and some chicken stock. After I browned the chicken, I cooked it in the sauce for about 10 minutes. Delicious! I will make it again both ways."

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