Creamy Tarragon Chicken with Celeriac Mash
Elevate your weeknight dinners with this luxurious Creamy Tarragon Chicken with Celeriac Mash. Tender chicken breasts are pan-seared to golden perfection, then bathed in a luscious sauce made with dry white wine, double cream, and fresh tarragon, infusing every bite with aromatic depth. Paired with a velvety celeriac mash, this elegant yet comforting dish brings a gourmet twist to classic comfort food. The celeriac mash, a smooth and flavorful alternative to traditional mashed potatoes, is enriched with butter, milk, and a hint of lemon for a subtle tang. Ready in under an hour, this restaurant-quality recipe is perfect for both special occasions and cozy family dinners. Rich, creamy, and packed with flavor, this dish is sure to impress.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 medium shallots
- 2 cloves garlic cloves
- 100 milliliters dry white wine
- 200 milliliters chicken stock
- 150 milliliters double cream (heavy cream)
- 2 tablespoons fresh tarragon leaves
- 600 grams celeriac (celery root), peeled and cubed
- 100 milliliters milk
- 2 tablespoons butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon lemon juice
Instructions
Place the celeriac cubes in a large pot of salted boiling water. Simmer for 20-25 minutes, or until tender.
While the celeriac is cooking, pat the chicken breasts dry with paper towels and season them with salt and black pepper on both sides.
Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.
Finely chop the shallots and garlic. In the same skillet, add the chopped shallots and garlic. Sauté for 2-3 minutes until softened and fragrant.
Deglaze the skillet by pouring in the dry white wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until slightly reduced.
Add the chicken stock and bring to a simmer. Stir in the double cream and fresh tarragon leaves. Simmer for 5-7 minutes until the sauce thickens slightly.
Return the chicken breasts to the skillet, spoon some sauce over the top, and cover. Let them heat through for 3 minutes.
Drain the cooked celeriac and return it to the pot. Add milk, 2 tablespoons butter, and lemon juice. Mash until smooth and creamy. Season with salt and black pepper to taste.
To serve, place a generous portion of celeriac mash on each plate, top with a chicken breast, and spoon over the creamy tarragon sauce.
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 849 mg | 37% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.4 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 164 mg | 13% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1015 mg | 22% | |
*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.
