Tarragon Chicken
Tarragon Chicken is flavorful and sophisticated, with the most delectable cream sauce. It's easy to make in under 30 minutes in one skillet too.
Equipment
Ingredients
- 3 chicken breasts boneless and skinless, sliced lengthwise into thin cutlets
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons (30 ml) olive oil not extra virgin
For the sauce:
- 2 tablespoons (26 grams) unsalted butter
- 3 cloves garlic minced
- ½ cup (120 ml) chicken stock or chicken broth or white wine or water
- 1 cup (240 ml) heavy cream
- 1 teaspoon Dijon mustard
- 2 teaspoons fresh lemon juice
- 2 tablespoons chopped fresh tarragon
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Chopped fresh parsley for garnish
Instructions
- Season chicken cutlets with salt and pepper on both sides.
- In a skillet over medium-high heat, heat olive oil. Working in batches, cook the chicken cutlets on both sides until cooked through. The chicken is done when the internal temperature reaches 165°F/74°C using a kitchen thermometer. This takes about 4-5 minutes per side. Remove the chicken onto a plate, set aside and keep warm.
- Melt butter and add garlic to the center of the pan, sauté for 30 seconds, then deglaze the pan with chicken stock, wine, or water.
- Add heavy cream, dijon mustard, lemon juice, and tarragon. Season with salt and pepper, and whisk or stir and let the sauce simmer for 4-5 minutes over gentle heat.
- Return the chicken back to the skillet, spoon the sauce over the chicken and remove from heat. Garnish with chopped fresh parsley if desired, and serve over mashed potatoes, pasta, or rice.
Notes
- Instead of chicken breast, try this tarragon recipe with boneless and skinless chicken thighs. Trim any excess fat from them first and pound them so that they are thin and even.
- Tarragon has tough stems, so be sure to trim away and discard any that are woody and thick.
- If you can’t find fresh tarragon, you can use 1 teaspoon of dried tarragon instead, but this recipe will be best with fresh herbs.
- Cook the chicken in batches. You don't want to overcrowd the pan while cooking the chicken, if you do, the meat will steam rather than pan-fry and you'll miss out on the lovely golden crust that you're looking for.
- To deglaze the pan, water works, but chicken broth or dry white wine will give you more flavor.
- To Store: Try to enjoy this chicken right away after making it, but you can store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 534kcal | Carbohydrates: 6g | Protein: 40g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 192mg | Sodium: 854mg | Potassium: 840mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 1251IU | Vitamin C: 6mg | Calcium: 97mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/tarragon-chicken/