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Chicken with Tarragon Sauce


  • 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.

Nutrition Facts

1 chicken breast half with 2 tablespoons sauce: 370 calories, 26g fat (14g saturated fat), 137mg cholesterol, 547mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 30g protein.


Average Rating:
  • Anna
    Mar 13, 2019
    Only thing I did differently was added more cream for extra sauce. Total hit!
  • matthew
    Oct 12, 2018
    give it 5 stars I had it with baked potato and sour cream and chives
  • Honeybez
    Dec 14, 2017

    Excellent, served with white rice.

  • Robby1
    Dec 13, 2017

    This is so easy and delicious!! Instead of salt and pepper I like to season my chicken with Mrs. Dash original before cooking. Makes the chicken delicious and along with this sauce, excellent!

  • Queenie2030
    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!

  • xlsalbums
    Nov 26, 2016

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

  • ryanswife
    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.

  • annrms
    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.

  • Moemoe67
    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!

  • ddwren
    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!

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