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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 Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Chicken, skillet dinners
Cuisine:
American
Keyword:
chicken recipe, cream sauce, taragon
Servings:
4
Calories:
384
kcal
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:
1
serving
|
Calories:
384
kcal
|
Carbohydrates:
11
g
|
Protein:
30
g
|
Fat:
24
g
|
Saturated Fat:
13
g
|
Cholesterol:
140
mg
|
Sodium:
977
mg
|
Potassium:
801
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
811
IU
|
Vitamin C:
4
mg
|
Calcium:
51
mg
|
Iron:
2
mg