Quick & Easy Tarragon Chicken
Submitted by pensioner
Pan-seared chicken breasts swimming in silky tarragon cream sauce with white wine and Dijon mustard for elegant weeknight French bistro dining.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minTarragon’s licorice notes transform simple chicken breasts into restaurant-worthy elegance in just 35 minutes.
Brown the chicken first to create fond, those caramelized bits that become the foundation for your velvety sauce.
White wine deglazes the pan while Dijon adds tangy depth and heavy cream brings it all together in rich harmony.
This classic French technique delivers impressive results without complicated steps or hard-to-find ingredients.
Chef Tips
- Use fresh tarragon if possible; its bright anise flavor is more vibrant than dried
- Don’t skip the browning step; those brown bits add serious depth to the sauce
- Let the sauce boil and reduce for the full 3 minutes so it thickens properly
- Rest the chicken 5 minutes after the final simmer so juices redistribute through the meat
Ingredients
Directions
In a large frying pan, melt butter in oil over medium-high heat.
Add chicken breasts and cook, turning once, until lightly browned, about 4 minutes a side. Remove and set aside.
Add wine to the pan. Bring to a boil, scraping up brown bits from bottom of pan with a wooden spoon.
Stir in mustard, tarragon, salt and pepper to taste.
Whisk in cream and boil until mixture thickens slightly, about 3 minutes.
Return chicken to pan; turn in sauces to coat and simmer 7 to 12 minutes until chicken is tender.
Remove chicken to a serving platter, spoon sauce over it.
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