Tarragon Chicken
Tarragon Chicken
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Tarragon Cream Sauce
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons fresh tarragon, chopped, plus more for garnish
- 1 teaspoon Dijon mustard
- 1 tablespoon butter, cold, cut into small pieces
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Pat the chicken breasts dry with paper towels. Season both sides generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 2 min
- 2
Heat 2 tablespoons of olive oil in a large skillet or oven-safe pan over medium-high heat. Once hot, add the chicken breasts and sear for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from the pan and set aside on a plate, tented with foil to keep warm.
⏱️ 15 min
- 3
Reduce the heat to medium. Add the minced shallot to the same pan (do not clean it, as the fond adds flavor) and sauté for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
⏱️ 3 min
- 4
Pour in the dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer and reduce by half, about 2-3 minutes.
⏱️ 3 min
- 5
Stir in the chicken broth and heavy cream. Bring the sauce to a gentle simmer and cook for 3-5 minutes, or until it has slightly thickened. Stir in the 2 tablespoons of chopped fresh tarragon and the Dijon mustard.
⏱️ 5 min
- 6
Remove the pan from the heat. Whisk in the cold butter pieces, one at a time, until fully incorporated and the sauce is glossy and smooth. This technique, called 'monter au beurre', enriches the sauce without boiling it. Season the sauce with 1/4 teaspoon salt and 1/8 teaspoon black pepper, or to taste.
⏱️ 2 min
- 7
Slice the cooked chicken breasts against the grain, if desired, or serve whole. Return the chicken to the pan with the tarragon cream sauce, or spoon the sauce generously over the chicken on individual plates. Garnish with additional fresh tarragon, if desired, and serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Tarragon Chicken
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Tarragon Cream Sauce
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons fresh tarragon, chopped, plus more for garnish
- 1 teaspoon Dijon mustard
- 1 tablespoon butter, cold, cut into small pieces
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Pat the chicken breasts dry with paper towels. Season both sides generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 2 min - 2
Heat 2 tablespoons of olive oil in a large skillet or oven-safe pan over medium-high heat. Once hot, add the chicken breasts and sear for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from the pan and set aside on a plate, tented with foil to keep warm.
⏱️ 15 min - 3
Reduce the heat to medium. Add the minced shallot to the same pan (do not clean it, as the fond adds flavor) and sauté for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
⏱️ 3 min - 4
Pour in the dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer and reduce by half, about 2-3 minutes.
⏱️ 3 min - 5
Stir in the chicken broth and heavy cream. Bring the sauce to a gentle simmer and cook for 3-5 minutes, or until it has slightly thickened. Stir in the 2 tablespoons of chopped fresh tarragon and the Dijon mustard.
⏱️ 5 min - 6
Remove the pan from the heat. Whisk in the cold butter pieces, one at a time, until fully incorporated and the sauce is glossy and smooth. This technique, called 'monter au beurre', enriches the sauce without boiling it. Season the sauce with 1/4 teaspoon salt and 1/8 teaspoon black pepper, or to taste.
⏱️ 2 min - 7
Slice the cooked chicken breasts against the grain, if desired, or serve whole. Return the chicken to the pan with the tarragon cream sauce, or spoon the sauce generously over the chicken on individual plates. Garnish with additional fresh tarragon, if desired, and serve immediately.
⏱️ 10 min