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Home » Chicken » Chicken with Tarragon Cream Sauce

Chicken with Tarragon Cream Sauce

June 22, 2016 by Judith Hannemann

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Chicken cooks in a delicate and rich tarragon cream sauce. Done in under 30 minutes and fancy enough for company.This chicken cooked in a rich and delicate tarragon cream sauce is ready in 30 minutes.  The family will love this and so will guests!

Tarragon & Chicken

Tarragon is a great herb to use with chicken. Not many people realize this. That included me until a chef friend used it to flavor his broiled chicken.

Thanks to my friend Klaus (he’s since passed), I discovered this great herb and it’s many uses.

Chicken cooks in a delicate and rich tarragon cream sauce. Done in under 30 minutes and fancy enough for company.

Think Outside the Box

Up until I had Klaus’ chicken, the only herbs I ever thought to use with poultry were sage and thyme.  Sage and thyme are great herbs, and I’m a big-time lover of thyme, but I’ve tried to think “outside the box” when it comes to using herbs.

Another thing I love is a quick skillet dinner that’s tasty and ready in 30 minutes or less. This chicken with tarragon cream sauce wins in both those categories.

Chicken cooks in a delicate and rich tarragon cream sauce. Done in under 30 minutes and fancy enough for company.

The Prep

I sliced the chicken breast in strips. The chicken may be left whole if you wish, but if you leave the chicken breast whole, I strongly recommend pounding it down to 1/4-inch so it cooks rapidly and evenly. I put mushrooms in this because I really like them. If you don’t like mushrooms, then leave them out. It won’t affect the flavor. I also used fresh tarragon, but the variety you find in the spice aisle is fine too. I prefer using fresh herbs when I can.

I served this over pasta, but it would also be good served over rice.

 

Chicken cooks in a delicate and rich tarragon cream sauce. Done in under 30 minutes and fancy enough for company.
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Chicken with Tarragon Cream Sauce

This chicken cooked in a rich and delicate tarragon cream sauce is ready in 30 minutes.  The family will love this and so will guests!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Chicken, skillet dinners
Cuisine: American
Keyword: chicken recipe, cream sauce, taragon
Servings: 4
Calories: 384kcal
Author: Judith Hannemann

Ingredients

  • 1 lb boneless skinless chicken breast cut in strips see NOTES
  • 8 oz mushrooms cut in half (optional)
  • 3 tbsp butter divided
  • 1 clove garlic minced
  • 1 tbsp chopped fresh tarragon -OR- 1 tsp dried
  • 2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/4 tsp pepper

THICKENER

  • 2 tbsp flour
  • 1/4 cup water

Instructions

  • Melt 2 tbs of the butter in a large skillet over medium heat.
  • Brown chicken well on both sides and remove from pan
  • Melt the remaining 1 tbs of butter in the same skillet. Cook mushrooms until they begin to brown.
  • Add the chicken back to the pan.
  • Add the garlic, stock and tarragon to the pan.
  • Cover and simmer for 10 minutes.
  • Mix the flour and water so there are no lumps. Stir this mixture into the pan stirring constantly until liquid begins to bubble.
  • Add the cream and heat through.
  • Serve over pasta or rice.

Notes

Chicken breast may be left whole, but pound it down to 1/4-inch so it cooks quickly and evenly.

Nutrition

Serving: 1serving | Calories: 384kcal | Carbohydrates: 11g | Protein: 30g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 140mg | Sodium: 977mg | Potassium: 801mg | Fiber: 1g | Sugar: 3g | Vitamin A: 811IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 2mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

Chicken cooks in a delicate and rich tarragon cream sauce. Done in under 30 minutes and fancy enough for company.
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Filed Under: Chicken, Skillet Dinners Tagged With: chicken, skillet dinners, tarragon

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Comments

  1. Linda J says

    June 22, 2016 at 4:38 pm

    Another good one! Keep ’em coming!

    • Judith Hanneman says

      June 22, 2016 at 5:34 pm

      Thanks Linda!

  2. Mazi says

    June 23, 2016 at 4:47 am

    Hi Judith! I actually have a question about your beef ribs recipe. I didn’t see an option to leave a comment, I hope you don’t mind me leaving it here. I tried making them last week, they were flavorful, but a bit tough. I cooked them on high in my crockpot for 6 hours, do you think I should have kept them in longer? I plan on making them for a dinner party next week so I’d like them to be perfect. Thanks

    • Judith Hanneman says

      June 23, 2016 at 5:05 am

      If they were short ribs Mazi, they probably had to be cooked a bit longer. I had to cook one batch of mine *10* hours when I used the casserole crock–did you use that? I notice the food does take a longer time to cook in that model for some reason. But I’d definitely do them for at least 8 hours–and this is gonna sound weird, but cook them on low–and don’t lift the cover until about 7 hrs are up. It could be that the meat was just too tough too. I had a batch of short ribs once that nothing seemed to improve. If possible, do a “test run” with one rib before the actual dinner–you can always keep it in the fridge and add it to the batch you make for reals.

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