Chicken Breasts in Tarragon Sauce
Elevate your weeknight dinner with this elegant recipe for Chicken Breasts in Tarragon Sauce—a dish that's as sophisticated as it is simple to prepare. Tender, golden-browned chicken breasts are bathed in a luscious, creamy tarragon sauce, made with dry white wine, chicken stock, and a splash of heavy cream. The addition of fresh tarragon and a touch of lemon juice adds bright, herbaceous notes to the rich sauce, creating a perfect balance of flavors. Ready in just 40 minutes, this stunning yet approachable dish is ideal for impressing guests or treating yourself to a gourmet meal at home. Serve it over fluffy rice, creamy mashed potatoes, or with crusty bread to soak up every last drop of the velvety sauce. With its easy technique and incredible flavor, this recipe is sure to be a standout in your repertoire.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 piece shallot, finely chopped
- 2 pieces garlic cloves, minced
- 0.5 cup dry white wine
- 1 cup chicken stock
- 0.75 cup heavy cream
- 2 tablespoons fresh tarragon leaves, chopped
- 1 tablespoon lemon juice
- 2 pieces fresh tarragon sprigs (for garnish, optional)
Instructions
Season the chicken breasts on both sides with salt and pepper.
Dredge the chicken breasts in flour, shaking off any excess.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter and the chopped shallot. Sauté for 2-3 minutes until the shallot becomes translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Deglaze the pan with the white wine, scraping any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes until reduced by half.
Add the chicken stock and let it simmer for 3-4 minutes to slightly reduce.
Lower the heat to medium-low and stir in the heavy cream, chopped tarragon, and lemon juice. Simmer the sauce for another 2-3 minutes until it thickens slightly.
Return the chicken breasts to the skillet, spoon the sauce over them, and let them warm through for 2 minutes.
Serve the chicken breasts hot, garnished with fresh tarragon sprigs if desired. Pair with rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
2483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.8 g | 181% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 855 mg | 285% | |
| Sodium | 3074 mg | 134% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.9 g | ||
| Protein | 232.1 g | 464% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 148 mg | 11% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2021 mg | 43% | |
*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.
