Creamy Tarragon Chicken
This Creamy Tarragon Chicken features thinly sliced chicken fillets smothered in a creamy, tarragon-forward sauce. It has many layers of flavor yet it takes little effort to make and goes great with a side of mashed potatoes and vegetables.
Ingredients
- 3 tbsp all-purpose flour
- 2 large chicken breasts
- Kosher salt to taste
- Ground black pepper to taste
- 2 tbsp extra-virgin olive oil
- 1 tbsp (14 g) salted butter we use Kerrygold
- 2 large shallots finely chopped
- 2 cloves garlic minced
- ¼ cup (60 ml) dry white wine
- 2 tbsp chopped fresh tarragon packed, plus more for garnish
- 1 cup (250 ml) low-sodium chicken broth
- 1 tsp dijon mustard
- ¾ cup (180 ml) heavy cream
Instructions
- Spread the flour out onto a wide, shallow dish and set aside. Butterfly the chicken breasts by cutting them in half horizontally then slice through to create 4 fillets.
- Pat the chicken dry with paper towels then sprinkle both sides with kosher salt and ground black pepper. Dredge the chicken in the flour, being sure to fully coat both sides. Gently tap off any excess flour and set aside on a plate.
- Heat the olive oil in a large pan over medium-high heat.
- Add the chicken to the hot oil and cook for 4-5 minutes on each side or until golden brown and cooked through to 165°F (74°C). The cook time may vary depending on the thickness of your fillets. Remove the chicken from the pan and set aside on a clean plate.
- Reduce the heat of the pan to medium then add the butter, tilting the pan to spread it around until melted. Add the shallots and sauté until translucent. Toss in the garlic and move it around for about 30 seconds until fragrant.
- Pour in the white wine then stir and scrape the bottom to deglaze the pan. Increase the heat to medium-high and cook until the scent of the alcohol wears off, about a minute or so.
- Add the tarragon and chicken broth then let it bubble for about 2 minutes to reduce some of the liquid.
- Lower the heat to medium and stir in the dijon mustard and heavy cream. Let it come to a simmer then continue simmering for 3-4 minutes until slightly thickened. Taste and add salt and pepper to your preference.
- Add the chicken back to the pan and let it heat through for about 1 minute while spooning the sauce over the chicken. Serve warm and garnish with fresh tarragon if desired.
Notes
- Any leftovers can be kept in the fridge for 1-2 days in an airtight container.
Nutrition
Serving: 1 fillet with sauce | Calories: 368kcal | Carbohydrates: 11g | Protein: 16g | Fat: 28g | Sodium: 136mg | Fiber: 1g | Sugar: 3g
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