Creamy Tarragon Chicken
Creamy tarragon chicken is a rich, flavorful dish featuring tender chicken breasts simmered in a velvety sauce infused with the distinctive anise-like taste of fresh tarragon. The cream sauce, often enhanced with garlic, shallots, and a splash of white wine, creates a luxurious and aromatic meal perfect for a cozy dinner.
Equipment
- 1 large sauce pan
Ingredients
- 2 large Chicken Breasts brought close to room temp
- 3/4 cup Heavy Cream at room temp
- 3/4 cup Chicken Stock
- 1/4 cup White Wine
- 1/4 cup freshly grated Parmesan
- 2 Shallots finely diced
- 2 cloves Garlic finely diced
- 2 tbsp finely diced Fresh Tarragon plus more to serve (optional)
- 2 tbsp Olive Oil
- 1 tbsp Butter
- 1/2 tsp Salt plus more to taste
- 1/4 – 1/2 tsp Black Pepper plus more to taste
Instructions
- Slice your chicken breasts right through the center to make 4 even sized breasts. Rub 1/2 tsp salt and 1/4-1/2 tsp black pepper into the meat.
- Add 1 tbsp butter and olive oil to a large pan over medium-high heat. Add chicken breasts and fry both sides until golden, with the center cooked right through. Remove and place to one side. Lower heat to medium.
- Add in shallots and fry until they begin to soften/brown, then add garlic and fry for another 1-2mins. Pour in wine and use your wooden spoon to scrape off any flavor stuck to the pan. Simmer until the wine reduces right down. This is important to burn off the alcohol.
- Pour in stock and cream, then add 1 tbsp finely diced fresh tarragon. Turn heat to low and gently simmer for 5mins, or until the sauce starts to thicken slightly. Stir in parmesan then add salt & pepper to taste. Give it a final stir and simmer for another couple of minutes until the sauce thickens.
- Add chicken back to the pan and coat in the sauce. Sprinkle over a pinch more tarragon (optional) then serve up with potatoes and veg of choice!