Friday, September 26, 2008

Chicken Breasts with Tarragon and Cream

I am trying the recipe below tonight. Full report to follow!

This is a Chicken breast recipe is cooked with tarragon, chicken broth, a little white wine, and heavy cream.


  • 6 boneless chicken breast halves
  • salt and pepper
  • 1/4 cup all-purpose flour
  • 1/4 cup butter
  • 1 tablespoon finely chopped onion
  • 1/4 cup dry white wine
  • 1/2 teaspoon dried tarragon
  • 1/4 cup chicken broth
  • 1/4 cup heavy cream


Sprinkle chicken breast halves with salt and pepper; dredge with flour. Set aside remaining flour.

In a large skillet, heat 3 tablespoons of butter over medium heat. Brown chicken on both sides, Remove chicken; keep warm. Add onion to skillet and sauté for 1 minute.

Add wine to skillet; increase heat to high and cook until liquid is almost evaporated, stirring to loosen browned bits on bottom of skillet.

Reduce heat to medium-low; add reserved flour, stirring to a thick paste. Add tarragon and chicken broth. Return chicken to skillet; cover and cook until tender, about 20 to 25 minutes. Remove chicken breasts to a hot platter. Add remaining butter and heavy cream to the skillet. Heat through; pour creamy tarragon sauce over chicken breasts.

Tarragon chicken recipe serves 6


Deirdre said...


Lisa... said...

In exchange, I'll share my chicken with lemon and artichoke. Yum!