Poached Chicken with Tarragon
Elevate your weeknight dinner routine with this elegant yet simple Poached Chicken with Tarragon recipe! Tender boneless chicken breasts are gently cooked in a flavorful blend of chicken stock, dry white wine, and aromatic shallots, infused with the fresh, licorice-like notes of tarragon. Finished with velvety butter and a touch of lemon, the silky broth doubles as a delicious sauce to complement the juicy chicken. This light and satisfying dish comes together in under an hour, making it perfect for busy evenings or intimate gatherings. Garnished with fresh parsley and lemon slices, it pairs beautifully with steamed vegetables or a crisp green salad. Optimize your dinner menu with this fragrant, herb-forward recipe that's sure to impress any audience.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 cups chicken stock
- 1 cup dry white wine
- 2 medium shallots, finely sliced
- 2 tablespoons fresh tarragon, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece lemon, sliced
- 2 tablespoons fresh parsley, for garnish
Instructions
Place the chicken stock, white wine, sliced shallots, salt, pepper, and half of the chopped tarragon in a large skillet or wide saucepan.
Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to a simmer.
Carefully place the chicken breasts into the simmering liquid in a single layer. Ensure they are fully submerged; add more chicken stock or water if needed.
Cover the skillet, and poach the chicken gently for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads 165°F (74°C).
Use tongs to remove the chicken breasts from the skillet and set them aside on a plate. Tent with foil to keep warm.
Increase the heat under the skillet to medium-high and allow the liquid to reduce by about half, approximately 10 minutes.
Stir in the butter and the remaining tarragon, whisking until the butter is melted and the broth becomes slightly silky.
Adjust seasoning with more salt and pepper, if needed. Optionally, add a squeeze of lemon juice for brightness.
To serve, slice the poached chicken breasts and arrange them on a platter or individual plates. Spoon the tarragon broth over the chicken.
Garnish with fresh parsley and lemon slices. Enjoy immediately with your choice of side dishes, such as steamed vegetables or a light green salad.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 739 mg | 246% | |
| Sodium | 3398 mg | 148% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 11.6 g | ||
| Protein | 271.5 g | 543% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 293 mg | 23% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2399 mg | 51% | |
*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.
