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Chicken with Tarragon Sauce Recipe
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Chicken with Tarragon Sauce Recipe

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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
(10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Moemoe67
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
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
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
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
Reviewed Jul. 14, 2014

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

MY REVIEW
momotate4
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
omnijen
Reviewed Oct. 23, 2013

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

MY REVIEW
DViola
Reviewed Sep. 12, 2013

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

MY REVIEW
cynandtom
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."

MY REVIEW
lorettalib
Reviewed Sep. 7, 2013

"This dish is excellent. I will make no changes to it."

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