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Home » Chicken » Tarragon Chicken with Chardonnay Cream Sauce

Tarragon Chicken with Chardonnay Cream Sauce

May 16, 2015 by Judith Hannemann

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Tarragon Chicken with Chardonnay Cream Sauce | bakeatmidnite.com | #chicken #chardonnay #recipe
Tarragon Chicken with Chardonnay Cream Sauce

All it takes is some humble chicken, some wine and tarragon to make this awesome and gourmet skillet dinner.

Years ago, a chef friend introduced me to chicken flavored with tarragon. It was love at first bite!

The chicken he used to make was broiled with a tarragon-flavored rub. It was the first time I ever tasted that herb and was glad he helped me discover it’s many uses (hint–it tastes WONDERFUL with zucchini).

Another thing I love is skillet meals. I had a taste for tarragon-flavored chicken and wanted to do something in one pan. What could be better than something herby with a wine and cream sauce? Not much LOL!

Tarragon Chicken with Chardonnay Cream Sauce | bakeatmidnite.com | #chicken #chardonnay #recipe
Few ingredients, gourmet taste

This recipe’s prep is very simple. But do remember to brown the chicken VERY well–it will add so much to the flavor of the overall meal.

I tend to reduce sauces by half, but if you like a thinner sauce, then 25% will do. My rule-of-thumb is that the final product should coat the back of a spoon.

This dish would also be spectacular with rosemary substituted for the tarragon. As for the wine, I’m partial to chardonnay, but any dry white will do for the sauce. If you don’t want to use wine, then a high-quality (real) chicken stock can be substituted (i.e. Knorr, Better Than Bouillion).

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Tarragon Chicken with Chardonnay Cream Sauce

When you need a quick dinner, how about this 20-minute chicken in tarragon butter sauce? It's just as easy as a TV dinner or carryout, and it's made with REAL FOOD.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: American
Keyword: 30-minute meals, chicken recipe, cream sauce
Servings: 4 -6
Calories: 639kcal
Author: Judith Hannemann

Ingredients

  • 1 whole chicken cut up or equivalent parts*
  • 2 tbs unsalted butter
  • 1 clove garlic crushed
  • 1 tsp dried tarragon
  • 1 1/2 cup chardonnay wine
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  • *I used bone-in thighs and drums with skin on. Skinless is fine too.
  • Heat a large, heavy skillet over medium-high heat. Add butter.
  • When butter sizzles, brown chicken well on all sides. Remove from pan.
  • Deglaze pan with the wine. Add the tarragon, garlic, salt and pepper.
  • Add chicken back to the pan, reduce heat, cover and simmer for 30 minutes.
  • Remove chicken from pan and discard crushed garlic clove. Reduce pan drippings about 50%--this will take about 5 minutes.
  • Slowly stir in cream (you can add more if you like) and heat through.
  • Add chicken back to pan and spoon sauce over chicken.
  • Serves 4-6

Nutrition

Serving: 1serving | Calories: 639kcal | Carbohydrates: 4g | Protein: 36g | Fat: 45g | Saturated Fat: 19g | Cholesterol: 199mg | Sodium: 732mg | Potassium: 461mg | Fiber: 1g | Sugar: 1g | Vitamin A: 900IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!



Tarragon Chicken with Chardonnay Cream Sauce | bakeatmidnite.com | #chicken #chardonnay #recipe
Tarragon Chicken with Chardonnay Cream Sauce

 

Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Filed Under: Chicken, Skillet Dinners Tagged With: chardonnay, chicken, cream sauce, skillet dinners

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