Creamy Tarragon Chicken Recipe
Creamy Tarragon Chicken is a luscious French-inspired main course featuring tender chicken breasts cooked in a rich sauce of cream, white wine, mushrooms, and fresh tarragon. This comforting dish balances savory mushrooms and aromatic herbs with a velvety cream sauce, making it perfect for a satisfying family meal or elegant dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Ingredients
Chicken
- 4 skinless, boneless chicken breasts
- Salt and pepper, to season
- ½ tbsp plain flour
Sauce and Vegetables
- 2 tbsp butter (or as needed)
- 1 tbsp light olive oil
- ½ cup (60ml) white wine
- 2 shallots or 1 yellow onion, peeled and finely diced
- 2 cloves garlic, minced
- 1 tbsp fresh tarragon, chopped
- 3 cups (260g) mushrooms, sliced (wild mix and chestnut recommended)
- ¾ cup (180ml) chicken stock
- 1 cup (240ml) cream
- Salt and pepper, to taste
- Fresh tarragon, for garnish
Instructions
- Season and Prepare Chicken: Season the chicken breasts with salt and pepper. Lightly dust both sides with flour. If the chicken breasts are large or thick, butterfly them to ensure even and faster cooking.
- Brown the Chicken: Heat butter and olive oil in a skillet or casserole dish over medium heat. Brown the chicken breasts for a couple of minutes on each side until golden but not fully cooked. Remove chicken and set aside.
- Deglaze the Pan: Pour white wine into the pan to deglaze, scraping any browned bits from the bottom. Simmer until wine is mostly reduced to concentrate the flavors.
- Sauté Shallots: Add a bit more butter and the diced shallots (or onions) to the pan. Sauté over low heat, stirring occasionally, until soft and fragrant.
- Add Garlic, Tarragon, and Mushrooms: Stir in minced garlic, fresh tarragon, and sliced mushrooms. Cook for about five minutes until the mushrooms have softened and released their moisture.
- Simmer with Stock and Chicken: Pour in chicken stock and bring the mixture to a simmer. Return the browned chicken breasts to the pan, cover, and cook for 15-20 minutes or until the chicken is almost cooked through.
- Finish with Cream: Stir in the cream and cook just until warmed through and slightly thickened. Taste the sauce and adjust salt and pepper as needed.
- Garnish and Serve: Garnish with additional fresh tarragon before serving. Serve hot with your choice of sides.
Notes
- A mix of wild mushrooms and chestnut (crimini) mushrooms provides the best flavor, but feel free to use any mushrooms or omit them entirely.
- Butter and olive oil together create a flavorful base and prevent the butter from burning.
- Butterfly chicken breasts to promote even cooking and prevent dryness.
- Using fresh tarragon enhances the herbaceous flavor, but dried tarragon can be substituted if fresh is unavailable.
Find it online: https://cookingwithsarah.com/creamy-tarragon-chicken-recipe/
