Chicken and Halloumi in Tarragon Sauce
Indulge in the creamy elegance of Chicken and Halloumi in Tarragon Sauce, a luxurious dish that blends tender pan-seared chicken breasts with the golden, crispy texture of fried halloumi cheese. This recipe is elevated by a velvety tarragon-infused sauce made with dry white wine, chicken stock, and double cream, offering a fragrant, herbaceous flavor that delights the palate. Quick to prepare in just 40 minutes, this restaurant-worthy meal is perfect for a weeknight treat or a special occasion. Serve it with mashed potatoes, steamed vegetables, or fluffy rice for a complete and comforting dinner. Bursting with fresh ingredients and a balance of richness and brightness thanks to a hint of lemon juice, this dish is guaranteed to impress both family and guests alike.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 200 grams Halloumi cheese
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 2 pieces Shallots
- 2 pieces Garlic cloves
- 100 milliliters Dry white wine
- 200 milliliters Chicken stock
- 150 milliliters Double cream
- 2 tablespoons Fresh tarragon leaves
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Slice the chicken breasts horizontally into two thinner pieces for even cooking. Season both sides with salt and black pepper.
Cut the halloumi into 1 cm (about 1/3 inch) thick slices.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the halloumi slices and fry for 1–2 minutes on each side until golden. Remove the halloumi from the pan and set aside.
Add the remaining olive oil and butter to the skillet. Once hot, add the chicken pieces to the pan and cook for 4–5 minutes on each side until golden brown and cooked through. Remove the chicken and set aside on a plate.
Finely chop the shallots and garlic. Using the same skillet, add the shallots and cook for 2–3 minutes until soft and translucent. Add the garlic and cook for 1 additional minute until fragrant.
Deglaze the pan with the white wine, scraping any browned bits from the bottom. Let the wine simmer for 2–3 minutes to reduce slightly.
Pour in the chicken stock, bring to a simmer, and cook for 5 minutes to reduce the liquid by about half.
Stir in the double cream and chopped tarragon leaves, reserving a few for garnish. Simmer for another 3–4 minutes until the sauce thickens slightly.
Add the chicken back into the skillet, coating it in the sauce. Simmer for 2–3 minutes to reheat the chicken.
Stir in the lemon juice and adjust seasoning with additional salt and pepper if needed.
Serve the chicken topped with the golden halloumi slices and garnished with reserved tarragon leaves. Pair with steamed vegetables, mashed potatoes, or rice.
Nutrition Facts
Calories |
2597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.3 g | 249% | |
| Saturated Fat | 108.0 g | 540% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 3660 mg | 159% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 15.1 g | ||
| Protein | 172.9 g | 346% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 2049 mg | 158% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 539 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
