Sauteed Chicken Breasts with Tarragon Cream Sauce

Sauteed Chicken Breasts with Tarragon Cream Sauce

4 servings
This easy tarragon chicken recipe comes together quickly for a satisfying one-pan meal. Simply cooked chicken breasts are served with a creamy white wine sauce flecked with chopped fresh tarragon, which adds its trademark anise-y, aromatic notes.

Ingredients

  • butter
    2 tbsp
  • boneless

    skinless chicken breasts

    4
  • salt
    ¾ tsp
  • fresh-ground black pepper
    ¼ tsp
  • onion
    2 tbsp
  • flour
    1 tbsp
  • dry white wine
    1 c
  • tarragon

    or 1 1/2 teaspoons chopped fresh tarragon

    ½ tsp
  • heavy cream
    ½ c

Directions

  1. 1

    In a medium frying pan, heat the butter over moderate heat. Season the chicken with 1/4 teaspoon of the salt and the pepper and add it to the pan. Cook the chicken until brown, about 5 minutes. Turn and cook until just done, 4 to 5 minutes longer. Remove the chicken from the pan and put it in a warm spot.

  2. 2

    Reduce the heat to moderately low. Stir in the onion and cook until starting to soften, about 2 minutes. Sprinkle the flour over the onion and stir to combine. Increase the heat to moderate; whisk in the wine and the tarragon, and cook until the sauce starts to thicken, about 2 minutes. Stir in the cream, the remaining 1/2 teaspoon salt, and any accumulated chicken juices. Serve the sauce over the chicken.

Sauteed Chicken Breasts with Tarragon Cream Sauce

Sauteed Chicken Breasts with Tarragon Cream Sauce

30 min4 servings409 cal

Ratings & Reviews

Be the First to Rate

Your rating helps others discover amazing recipes. Share your experience and let others know what you think!