Pernod Chicken
Elevate your weeknight dinner with this luxurious Pernod Chicken, a French-inspired dish that boasts tender, golden-seared chicken breasts bathed in a velvety cream sauce infused with Pernod, a distinctive anise-flavored liqueur. The aromatic blend of sautéed onions, garlic, and fresh tarragon brings an herbaceous depth, while a splash of lemon juice brightens every bite. With just 15 minutes of prep time, this elegant recipe is surprisingly simple to make, making it perfect for both busy nights and special occasions. Serve it over fluffy rice, creamy mashed potatoes, or alongside crusty bread to soak up the luscious sauce. Indulge in this chicken dinner that perfectly balances richness and freshness with every mouthwatering forkful!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 0.33 cup Pernod (anise-flavored liqueur)
- 1 cup chicken stock
- 0.75 cup heavy cream
- 2 tablespoons fresh tarragon leaves, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Dredge the chicken breasts lightly in flour, shaking off any excess, and add them to the skillet.
Cook the chicken for 4-5 minutes on each side until golden brown and almost cooked through. Remove from the skillet and set aside.
Reduce the heat to medium and add the remaining butter to the skillet. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for an additional 1 minute, stirring constantly so it doesn’t burn.
Deglaze the skillet by pouring in the Pernod, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to cook off the alcohol.
Stir in the chicken stock and bring the mixture to a gentle simmer.
Lower the heat and stir in the heavy cream. Let the sauce simmer gently for 5 minutes, stirring occasionally, until it thickens slightly.
Return the chicken breasts to the skillet, along with any juices that may have accumulated on the plate. Spoon the sauce over the chicken, cover the skillet, and let it simmer on low heat for 10-12 minutes until the chicken is fully cooked and tender.
Stir in the chopped fresh tarragon and lemon juice. Taste the sauce and adjust the seasoning with salt and pepper if needed.
Serve the Pernod Chicken hot, spooning the creamy sauce over the top. Pair with rice, mashed potatoes, or crusty bread for an excellent meal.
Nutrition Facts
Calories |
667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 45% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 662 mg | 29% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 8.0 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 527 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.
