Tarragon Skillet Chicken Recipe

5 1 3
Tarragon Skillet Chicken Recipe
Tarragon Skillet Chicken Recipe photo by Taste of Home
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Tarragon Skillet Chicken Recipe

Read Reviews
5 1 3
Publisher Photo
Broilers are the leading farm product in our state, so chicken is a staple on many dinner tables here. I've prepared this recipe several times and it always gets rave reviews.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1-1/2 pounds boneless skinless chicken breast halves
  • Salt and pepper to taste
  • 1 teaspoon lemon-pepper seasoning
  • 1/4 cup butter or margarine
  • 2 tablespoons minced green onions
  • 1 cup heavy cream
  • 2 tablespoons lemon juice
  • 1 teaspoon dried tarragon
  • Hot cooked rice

Directions

Pound chicken to 1/4-in. thickness; cut each half into three pieces. Season with salt, pepper and lemon pepper. In a large skillet, saute a third of the chicken at a time in butter until browned and no longer pink. Remove and keep warm. In the same skillet, saute onions until tender. Add cream, lemon juice and tarragon; bring to a boil. Cook and stir until thickened, about 5-6 minutes. Serve over chicken with rice. Yield: 4 servings.
Originally published as Tarragon Skillet Chicken in Country October/November 1995, p49

Nutritional Facts

1-1/2 cups: 493 calories, 37g fat (22g saturated fat), 206mg cholesterol, 336mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 36g protein.

  • 1-1/2 pounds boneless skinless chicken breast halves
  • Salt and pepper to taste
  • 1 teaspoon lemon-pepper seasoning
  • 1/4 cup butter or margarine
  • 2 tablespoons minced green onions
  • 1 cup heavy cream
  • 2 tablespoons lemon juice
  • 1 teaspoon dried tarragon
  • Hot cooked rice
  1. Pound chicken to 1/4-in. thickness; cut each half into three pieces. Season with salt, pepper and lemon pepper. In a large skillet, saute a third of the chicken at a time in butter until browned and no longer pink. Remove and keep warm. In the same skillet, saute onions until tender. Add cream, lemon juice and tarragon; bring to a boil. Cook and stir until thickened, about 5-6 minutes. Serve over chicken with rice. Yield: 4 servings.
Originally published as Tarragon Skillet Chicken in Country October/November 1995, p49

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barbaradell User ID: 4422268 15585
Reviewed Apr. 25, 2013

"this meal is delicious! i sliced up the chicken first and then cooked it. it was really great. quick and tasted fancy enough for company... will definitely make again"

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