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Creamy Tarragon Chicken

Creamy Tarragon Chicken

This Creamy Tarragon Chicken is a delightful balance of elegance and comfort, making it suitable for both busy weeknights and special occasions. Tender chicken breasts are enveloped in a rich, velvety sauce infused with mushrooms, fragrant tarragon, and a hint of white wine, creating a dish with deep, refined flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 42 minutes
Servings: 6 People
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Chicken breasts – boneless and skinless
  • Salt and black pepper – to season
  • Plain flour – for light dusting
  • Butter – as needed for cooking
  • Light olive oil – for browning the chicken
  • Shallots or yellow onion – finely diced
  • Garlic cloves – minced
  • Fresh tarragon – finely chopped plus extra for garnish
  • Mushrooms – sliced a mix of wild and chestnut mushrooms recommended
  • White wine – for deglazing and enhancing flavor
  • Chicken stock – to build the sauce base
  • Cream – to add a smooth luscious texture

Method
 

  1. Prepare the Chicken:
  2. Season the chicken breasts with salt and pepper, then lightly coat both sides with flour. If the pieces are particularly thick, butterfly them to ensure even cooking.
  3. Sear the Chicken:
  4. Heat a combination of butter and olive oil in a skillet over medium heat. Sear the chicken for a few minutes on each side until a golden crust forms. The chicken should not be fully cooked at this stage. Remove from the skillet and set aside.
  5. Deglaze the Pan:
  6. Pour the white wine into the pan, using a wooden spoon to scrape up any browned bits from the bottom. Allow it to simmer until nearly evaporated, intensifying the sauce’s depth of flavor.
  7. Sauté Aromatics and Mushrooms:
  8. Add the shallots with a bit more butter, cooking over low heat until softened. Stir in the minced garlic, fresh tarragon, and sliced mushrooms. Sauté for approximately five minutes, allowing the mushrooms to release their moisture and become tender.
  9. Simmer the Chicken:
  10. Pour in the chicken stock and bring to a gentle simmer. Return the seared chicken to the pan, cover, and allow it to cook for 15–20 minutes or until nearly done.
  11. Finish with Cream:
  12. Stir in the cream and let the sauce warm through, thickening slightly. Taste and adjust the seasoning with additional salt and pepper as needed. Garnish with freshly chopped tarragon before serving.

Notes

For an enhanced depth of flavor, a mix of wild and chestnut mushrooms is recommended, but the recipe remains flexible—mushrooms can be omitted if desired.