Tarragon Chicken with Sour Cream
Treat your taste buds to the creamy, herbaceous delight of Tarragon Chicken with Sour Cream—a dish that brings elegance and comfort to your dinner table. Perfectly seared chicken breasts are nestled in a silky, tangy sauce made with sour cream, dry white wine, and fragrant fresh tarragon, creating a harmonious blend of rich and bright flavors. A touch of lemon juice adds a zesty finish, while the combination of garlic and butter provides an irresistible depth. This quick and easy recipe, ready in just 45 minutes, is ideal for weeknight dinners or intimate gatherings, and pairs beautifully with fluffy rice, buttery mashed potatoes, or your favorite roasted vegetables. Upgrade your mealtime routine with this irresistible chicken dish that’s as simple as it is sophisticated!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 0.5 cup dry white wine
- 1 cup chicken broth
- 2 tablespoons fresh tarragon leaves, chopped
- 0.5 cup sour cream
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
Instructions
Season both sides of the chicken breasts with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side, or until golden brown. Remove the chicken and set aside on a plate.
In the same skillet, add the butter and let it melt. Stir in the minced garlic and cook for about 1 minute, until fragrant.
Deglaze the pan by pouring in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until slightly reduced.
Pour in the chicken broth and add the chopped tarragon. Stir to combine and bring the mixture to a gentle simmer.
In a small bowl, whisk together the sour cream and flour until smooth. Slowly add this mixture to the skillet, stirring constantly to prevent lumps. Let the sauce thicken slightly, about 2-3 minutes.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover and let simmer on low heat for 10-15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Stir in the lemon juice just before serving to brighten up the flavors.
Serve the chicken hot, spooning the sauce over the top. Enjoy with rice, mashed potatoes, or a side of roasted vegetables.
Nutrition Facts
Calories |
1983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 3512 mg | 153% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 9.7 g | ||
| Protein | 222.7 g | 445% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 374 mg | 8% | |
*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.
