Trs Rapide French Summer Tarragon Chicken
Elevate your weeknight dinners with this 'Trs Rapide French Summer Tarragon Chicken' recipe, a quick and elegant dish that's bursting with vibrant flavors. Juicy, pan-seared chicken breasts are nestled in a creamy tarragon-infused sauce, brightened with zesty lemon juice and dry white wine. Fresh summer vegetables like cherry tomatoes and asparagus add a delightful crunch and pop of color, making this dish as stunning as it is delicious. Ready in just 30 minutes, this French-inspired recipe is perfect for busy evenings yet sophisticated enough to dazzle at any dinner party. Pair it with crusty bread or fluffy rice to soak up the luscious sauce, and don’t forget the optional parsley garnish for an extra layer of freshness. This one-skillet wonder is a quick, flavorful way to add a touch of French charm to your table!
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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
- 1 tablespoon unsalted butter
- 3 cloves garlic cloves, minced
- 0.5 cup dry white wine
- 0.5 cup chicken broth
- 2 tablespoons fresh tarragon leaves, chopped
- 2 tablespoons lemon juice
- 0.25 cup heavy cream
- 1 cup cherry tomatoes, halved
- 1 cup asparagus spears, trimmed and cut into 2-inch pieces
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken breasts on both sides with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side, or until golden brown. Remove the chicken and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes to reduce slightly.
Add the chicken broth, tarragon, lemon juice, and heavy cream to the skillet. Stir until combined and bring the mixture to a gentle simmer.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover and cook for 10 minutes on low heat, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
In the last 5 minutes of cooking, add the cherry tomatoes and asparagus to the skillet. Allow the vegetables to cook until tender but still crisp.
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Serve the chicken breasts with the tarragon sauce spooned over the top, garnished with parsley if desired. Pair with crusty bread or a side of rice for a complete meal.
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 3195 mg | 139% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 8.9 g | ||
| Protein | 223.3 g | 447% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 181 mg | 14% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2748 mg | 58% | |
*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.
