Tarragon Chicken
Tarragon Chicken is a dish that beautifully marries the delicate flavors of tarragon with succulent chicken, creating a culinary experience that is both comforting and sophisticated.
Equipment
- Skillet
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 4 pieces Boneless, skinless chicken breasts (about 1.5 pounds)
- 1 tablespoon Olive oil For searing the chicken
- 1 tablespoon Unsalted butter Enhances the richness of the sauce
- 1 small Onion, finely chopped Provides a sweet and savory foundation
- 2 cloves Garlic, minced Adds fragrant aroma
- 1 cup Chicken broth Essential for creating the sauce
- 1 cup Heavy cream Creates a luxurious sauce
- 2 tablespoons Fresh tarragon, chopped (or 1 tablespoon dried tarragon)
- to taste Salt For seasoning
- to taste Pepper For seasoning
- 1 tablespoon Lemon juice Brightens the dish
Instructions
- Season the chicken breasts generously with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for about 5-6 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, reduce heat to medium and add butter. Once melted, add chopped onions and sauté for about 4-5 minutes until translucent.
- Add minced garlic and cook for an additional 1-2 minutes, stirring frequently.
- Pour in the chicken broth, scraping the bottom of the skillet to incorporate browned bits. Bring to a simmer and reduce for about 5 minutes.
- Lower the heat and stir in the heavy cream. Simmer gently for 3-4 minutes until slightly thickened.
- Add chopped tarragon and lemon juice, stirring to combine. Adjust seasoning with salt and pepper.
- Return the seared chicken to the skillet, spooning sauce over the top. Simmer for an additional 5 minutes.
- Remove from heat and let the chicken rest for a few minutes before serving.
Notes
For best results, let the chicken rest before slicing to ensure juices redistribute.