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Tarragon Skillet Chicken

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.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1-1/2 pounds boneless skinless chicken breast halves
  • Salt and pepper to taste
  • 1 teaspoon lemon-pepper seasoning
  • 1/4 cup butter, cubed
  • 2 tablespoons minced green onions
  • 1 cup heavy whipping 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 the cream, lemon juice and tarragon; bring to a boil. Cook and stir 5-6 minutes or until thickened. Serve with chicken and rice.
Nutrition Facts
1-1/2 cups: 493 calories, 37g fat (22g saturated fat), 206mg cholesterol, 336mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 36g protein.

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Reviews

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Average Rating:
  • barbaradell
    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

  • marlin18
    Mar 9, 2010

    No comment left

  • angelasandoval
    Jun 17, 2008

    No comment left