Tarragon Chicken Triest
Indulge in the rich, herbaceous flavor of Tarragon Chicken Triest, a comforting yet elegant dish that’s perfect for weeknight dinners or special occasions. This recipe features tender, golden-seared chicken breasts simmered in a creamy, aromatic sauce infused with fresh tarragon, dry white wine, and a hint of zesty lemon juice. The combination of finely chopped shallots and garlic adds depth, while a splash of chicken broth and heavy cream creates a luscious, velvety texture. Quick and easy, with only 15 minutes of prep time and minimal ingredients, this one-skillet masterpiece pairs beautifully with roasted vegetables or creamy mashed potatoes, making it a crowd-pleasing favorite. Packed with flavor and versatility, Tarragon Chicken Triest is the ultimate choice for anyone craving a gourmet chicken dinner!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces shallots, finely chopped
- 3 cloves garlic cloves, minced
- 0.5 cup dry white wine
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 tablespoons fresh tarragon leaves, chopped
- 1 tablespoon lemon juice
Instructions
Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat.
Add the chicken breasts to the skillet and sear for 4-5 minutes on each side, until golden brown. Remove the chicken and set aside.
Lower the heat to medium and add the butter to the skillet. Allow it to melt.
Stir in the chopped shallots and cook for 2-3 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds, stirring frequently.
Pour in the white wine, scraping the bottom of the skillet to release any browned bits. Simmer for 2 minutes to reduce slightly.
Stir in the chicken broth and bring the mixture to a simmer.
Return the seared chicken breasts to the skillet. Cover and cook for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
Remove the chicken and keep it warm on a plate. Lower the heat to medium-low.
Stir in the heavy cream and chopped tarragon, letting the sauce simmer gently for 3-4 minutes until slightly thickened.
Add the lemon juice and stir to combine. Taste the sauce and adjust seasoning with more salt and pepper, if needed.
Return the chicken to the skillet, spooning the sauce over the top to coat it well.
Serve hot with your choice of sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
2181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3489 mg | 152% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.8 g | ||
| Protein | 221.7 g | 443% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 155 mg | 12% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2348 mg | 50% | |
*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.
