Chicken with Tarragon Cream Sauce
Tarragon is a quintessential herb for French cuisine and if you have yet to discover your taste for it, here’s a delicious, easy chicken tarragon recipe to start you off.
4 chicken breasts, skinned and boned
2 tbsp olive oil
1 clove garlic, crushed
2 tbsp chopped fresh tarragon (or 1 tbsp dried)
1 tsp French mustard
1 tsp lemon juice
½ cup cream
¼ cup dry white wine (optional)
Salt and pepper to season
- In a pan, heat the oil until moderately hot but not smoking – look for heat waves coming off it.
- Add the chicken breasts skin (if it had any) side down. They should sizzle mildly when they hit the pan. Cook until golden but not browned.
- Gently turn them over, add the garlic to the pan and continue cooking for 4-5 minutes.
- Add the butter to the pan and while this slowly melts, combine the tarragon, mustard, lemon juice and wine and add to the pan. Allow to simmer for about 1 minute. You will smell the wine “cooking off” as the alcohol evaporates.
- Now stir in the cream and allow to simmer and thicken for about 10-15 minutes, basting the chicken breasts if you feel like it. Check that the chicken is cooked through – it should be firm to the touch and tender when cut.