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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.
Servings: 4 -6
- 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
*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.
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