Description
Tarragon Chicken is the quintessential comfort food with a French twist. Pan-fried to perfection, these chicken breasts lay nestled in a creamy, herb-infused sauce, bringing a harmony of flavors that’s both rich and refreshingly aromatic. The tarragon, with its slightly sweet, anise-like flavor, transforms the dish into something truly special, making each bite a delightful experience.
Ingredients
2 tbsp olive oil
4 chicken breasts (about 175g each)
1/2 tsp salt
1/2 tsp black pepper
1 small onion, peeled and finely diced
2 cloves garlic, minced
120 ml (1/2 cup) white wine (or additional chicken stock for a non-alcohol version)
120 ml (1/2 cup) chicken stock
1 tsp dried tarragon (or 2 tbsp finely chopped fresh tarragon)
180 ml (3/4 cup) heavy cream
To serve: fresh tarragon, roughly torn, and a pinch of black pepper
Instructions
Heat olive oil in a large frying pan over medium-high heat.
Season chicken breasts with salt and pepper, and add to the pan. Cook for about 3 minutes on one side until sealed and golden.
Turn chicken over, move to one side of the pan. Add onions and garlic; cook, stirring often, for 3-4 minutes until soft.
Pour in white wine, simmer until nearly evaporated, 3-4 minutes.
Add chicken stock and tarragon, then the cream. Stir and bring to boil. Simmer for 6-8 minutes until the sauce thickens and chicken is cooked through.
Serve sprinkled with fresh tarragon and black pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 459