If you’re craving a dish that’s both elegant and easy to prepare, this Chicken with Tarragon Cream Sauce is the perfect choice. With tender chicken breasts cooked to perfection and smothered in a rich, creamy tarragon sauce, this meal feels luxurious but comes together quickly. The fragrant tarragon, combined with the sharpness of Dijon mustard and a splash of white wine, creates a balance of flavors that’s sophisticated yet approachable. Whether for a cozy night in or a special occasion, this recipe is sure to impress.
Ingredients:
- 4 skinless, boneless chicken breasts
- 2 tablespoons olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine (or substitute with chicken broth)
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 teaspoons of freshly chopped tarrago
- Salt and black pepper to taste
Instructions:
- Prepare the Chicken:
- Season the chicken breasts on both sides with salt and black pepper.
- In a spacious skillet, warm the olive oil over medium heat, allowing it to reach the perfect temperature for sautéing.
- Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F or 74°C).
- Sauté the Shallot and Garlic:
- In the same skillet, add the finely chopped shallot and garlic.
- Cook for 1-2 minutes until softened and fragrant, stirring frequently to avoid burning.
- Deglaze with Wine or Broth:
- Pour in the white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom.
- Allow the mixture to gently bubble for 2 to 3 minutes, letting it thicken and intensify in flavor.
- Make the Creamy Tarragon Sauce:
- Stir in the heavy cream and Dijon mustard, whisking until the sauce is smooth and well combined.
- Allow the sauce to simmer for 4-5 minutes, thickening slightly.
- Add the chopped fresh tarragon (or dried tarragon) and stir to combine.
- Combine and Serve:
- Return the cooked chicken breasts to the skillet, spooning the creamy tarragon sauce over the top.
- Let the chicken warm through for 2-3 minutes in the sauce.
- Serve the chicken with the tarragon cream sauce spooned generously over the top, pairing it with sides like roasted vegetables or mashed potatoes for a complete meal.
Conclusion:
This Chicken with Tarragon Cream Sauce is the perfect blend of simplicity and sophistication. The creaminess of the sauce, the subtle sharpness of Dijon mustard, and the fragrant tarragon create a delicious balance of flavors that will elevate any meal. Whether you’re entertaining guests or treating yourself to a restaurant-quality dinner at home, this dish will be a hit every time.
Chicken with Tarragon Cream Sauce
Tender chicken breasts in a rich tarragon creamsauce with Dijon mustard, white wine, and garlic. A perfect choice for anelegant yet easy-to-make dinner.
- 4 skinless (boneless chicken breasts)
- 2 tablespoons olive oil
- 1 small shallot (finely chopped)
- 2 cloves garlic (minced)
- ½ cup dry white wine (or substitute with chicken broth)
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 teaspoons of freshly chopped tarrago
- Salt and black pepper to taste
Prepare the Chicken:
- Season the chicken breasts on both sides with salt and black pepper.
- In a spacious skillet, warm the olive oil over medium heat, allowing it to reach the perfect temperature for sautéing.
- Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F or 74°C).
Sauté the Shallot and Garlic:
- In the same skillet, add the finely chopped shallot and garlic.
- Cook for 1-2 minutes until softened and fragrant, stirring frequently to avoid burning.
Deglaze with Wine or Broth:
- Pour in the white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom.
- Allow the mixture to gently bubble for 2 to 3 minutes, letting it thicken and intensify in flavor.
Make the Creamy Tarragon Sauce:
- Stir in the heavy cream and Dijon mustard, whisking until the sauce is smooth and well combined.
- Allow the sauce to simmer for 4-5 minutes, thickening slightly.
- Add the chopped fresh tarragon (or dried tarragon) and stir to combine.
Combine and Serve:
- Return the cooked chicken breasts to the skillet, spooning the creamy tarragon sauce over the top.
- Let the chicken warm through for 2-3 minutes in the sauce.
- Serve the chicken with the tarragon cream sauce spooned generously over the top, pairing it with sides like roasted vegetables or mashed potatoes for a complete meal.