Creamy Tarragon Chicken

Creamy Tarragon Chicken

from themodernproper.com
60 min
4 servings

This chicken recipe is dressed to impress! Fresh tarragon lends a warming fragrance to a rich and creamy sauce for perfectly browned chicken breasts. Add mashed potatoes or pasta and call it a meal!

Ingredients

  • 4 small boneless, skinless chicken breasts (about 1 ¾ pound)
  • 1¾ teaspoons kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 2 large shallots, thinly sliced
  • 3 garlic cloves, minced
  • ¾ cup white wine
  • 1 cup heavy cream
  • 1 cup chicken stock
  • 1 teaspoon chicken Better than Bouillon (or 1 chicken bouillon cube)
  • 3 tablespoons fresh tarragon, chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon zest
  • 1 tablespoon cornstarch
  • ¼ teaspoon freshly cracked black pepper
  • Cooked pasta or mashed potatoes, for serving (optional)

Directions

  1. 1

    Pat the chicken dry

  2. 2

    Season all over with 1½ teaspoons of the salt.Heat 1 tablespoon of the oil in a large skillet over medium

  3. 3

    Once the oil is glistening, add the chicken and cook about 5 minutes per side, or until golden brown

  4. 4

    Transfer the chicken to a plate.Add the remaining oil and shallots to the same skillet and cook, stirring, until tender, about 4 minutes

  5. 5

    Stir in the garlic until fragrant, about 30 seconds

  6. 6

    Stir in the wine and cook until reduced by half, about 4 minutes, scraping the browned bits from the bottom of the pan with a wooden spoon

  7. 7

    Stir in the heavy cream, chicken stock, bouillon, 2 tablespoons fresh tarragon, mustard, lemon zest, and remaining ¼ teaspoon salt

  8. 8

    Return the chicken to the skillet along with any collected juices on the plate

  9. 9

    Bring the sauce to a simmer over high heat, then reduce the heat to medium low

  10. 10

    Simmer until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 15 minutes more.In a small bowl mix the cornstarch together with 2 tablespoons cool water

  11. 11

    Transfer the chicken to a plate

  12. 12

    Pour the cornstarch slurry into the sauce and continue to simmer until thickened, about 3 minutes

  13. 13

    Nestle the chicken back into the sauce

  14. 14

    Top chicken with pepper and remaining 1 tablespoon tarragon and serve over pasta or mashed potatoes, if desired.