Description
Delicate tarragon chicken showcases French culinary elegance with creamy herb-infused sauce. Herbs, tender poultry, and rich cream combine for an unforgettable dining experience you’ll savor to the last bite.
Ingredients
Scale
- 4 chicken breasts (about 175 g or 6.2 oz each)
- 2 tbsps olive oil
- 120 ml (½ cup) white wine (or extra chicken stock for no alcohol)
- 120 ml (½ cup) chicken stock
- 180 ml (¾ cup) heavy cream
- 1 small onion, peeled and finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried tarragon (or 2 tablespoons fresh tarragon, chopped fine)
- ½ teaspoon salt
- ½ teaspoon black pepper
- Fresh tarragon (torn into pieces, for serving)
- Black pepper (for serving)
Instructions
- Seasoning: Evenly coat chicken breasts with salt and black pepper, ensuring comprehensive coverage.
- Searing: Heat olive oil in a skillet over medium-high heat, creating a sizzling surface, and place chicken breasts to develop a rich golden-brown exterior, cooking 4-5 minutes per side until internal temperature reaches 165°F.
- Aromatics: Lower heat and sauté finely chopped onions until translucent, then introduce minced garlic, stirring quickly to prevent scorching and release intense flavors.
- Deglazing: Pour white wine into the skillet, scraping caramelized remnants from the bottom, allowing liquid to reduce by half while incorporating depth of flavor.
- Sauce Creation: Add chicken stock and dried tarragon, then blend heavy cream, simmering until the sauce thickens and achieves a silky consistency, approximately 5-6 minutes.
- Finishing: Return chicken to the skillet, gently coating with the creamy tarragon sauce and warming through, then plate and garnish with fresh tarragon leaves and a sprinkle of coarse black pepper.
Notes
- Achieve Even Browning: Pat chicken dry with paper towels before seasoning to remove excess moisture, ensuring a perfect golden-brown crust.
- Master Temperature Control: Use a meat thermometer to precisely check chicken’s internal temperature, preventing overcooking and maintaining juiciness.
- Select Quality Wine: Choose a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio to enhance the sauce’s depth and complement the tarragon’s delicate flavor.
- Handle Cream Carefully: Reduce heat when adding cream and stir constantly to prevent separation and achieve a smooth, silky sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 523
- Sugar: 2 g
- Sodium: 398 mg
- Fat: 37 g
- Saturated Fat: 10 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 43 g
- Cholesterol: 157 mg