Chicken With Tarragon Recipe
This recipe is a total game-changer because it combines the creamy Dijon-tarragon sauce with perfectly golden chicken, creating a dish that’s both elegant and comforting. Plus, the splash of white wine and fresh lemon wedges make it feel like a fancy night in without any of the hassle!
I adore making dishes that showcase fresh herbs, and my Tarragon Chicken recipe does just that. It starts with boneless chicken breasts, heavenly tarragon, and a luscious sauce of white wine, chicken stock, and cream.
Dijon mustard adds just the right amount of tang. That makes it sound easy, and it pretty much is.
Still, I think we should make a slightly fancier version and serve it over some buttery, herb-flecked noodles.
Ingredients
Chicken breasts without bones and skin: Proteins that are low in fat, light, and versatile.
Here is a rephrased version of the text that maintains the source material’s structure and format:
The oil derived from the olive fruit: Fats that are beneficial to health; loaded with antioxidants; concentrated, rich flavor.
Shallots have a milder flavor than onions, add more depth than onions (why not just use onions?), and, unlike many other foods you might eat raw or cooked, have antioxidants in them.
The dry white wine contributes the following: acidity, enhancement of the sauce, and complex flavoring.
Tarragon, fresh: Sweet, with an anise-like flavor; aromatic; aids digestion.
Mustard made in Dijon: Has a flavor that is zesty and adds depth while enhancing the overall taste.
Lemon wedges contain a wealth of vitamin C, and their flavor is anything but flat.
They are as close to a “secret ingredient” as you can get, a low-cost, high-impact way to add acidity that brightens and balances richness and enhances all kinds of flavors.
Ingredient Quantities
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 shallot, finely chopped
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1/2 cup heavy cream
- 2 tablespoons fresh tarragon, chopped
- 1 tablespoon Dijon mustard
- Lemon wedges, for serving
Instructions
1. The chicken breasts should be seasoned with salt and good quality, freshly ground black pepper to taste.
2. In a large skillet, heat the olive oil and the butter over medium-high heat. After the butter has melted and is sizzling, add in the chicken breasts.
3. Prepare the chicken by cooking it for approximately 6-7 minutes on each side, or until it is a lovely golden brown and cooked all the way through. Once the chicken has reached that state, remove it from the skillet and set it aside.
4. In the same skillet, add the shallot, finely chopped, and sauté for about 2 minutes, or until softened.
5. Add the dry white wine and use it to deglaze the pan, stirring well. Allow it to reduce for about 2-3 minutes.
6. Pour the chicken stock into the skillet and bring it to a simmer. Simmer for about 5 minutes, allowing the liquid to reduce by half.
7. Reduce the heat to medium and incorporate the heavy cream and Dijon mustard, stirring in well until the sauce is smooth and warm throughout.
8. Put the chicken breasts back in the skillet, turning them to coat with the sauce. Simmer for another 3-4 minutes so the flavors combine.
9. Sprinkle the fresh tarragon over the chicken and sauce and gently stir to combine.
10. The chicken with sauce spooned over the top. Lemon wedges on the side for garnish. Enjoy.
Equipment Needed
1. Large skillet
2. Tongs
3. Measuring spoons
4. Measuring cups
5. Knife
6. Cutting board
7. Stirring spoon
8. Plate or platter (for setting aside cooked chicken)
FAQ
- Q: Can I use skin-on chicken breasts instead?A: You can use skin-on chicken breasts, but you may want to sear them longer to render the fat and achieve a crispy texture.
- Q: What kind of wine should I use?A: This recipe works well with a dry white wine such as Sauvignon Blanc, Chardonnay, or Pinot Grigio.
- Q: Can I substitute dried tarragon for fresh?If fresh tarragon is not available, then yes, use 1 teaspoon of dried tarragon in its place.
- Q: Is there a cream substitute for a lighter option?You can use milk with a teaspoon of cornstarch for a lighter sauce.
- Q: Can I use another mustard type?Using whole-grain mustard instead of Dijon adds texture and a more intense mustard flavor to this recipe.
- Q: Can the chicken be cooked in advance?Q: Can I cook the chicken beforehand and serve it in the sauce?
A: Yes, you can cook the chicken in advance and reheat it in the sauce before serving.
- Q: What can I serve with this dish?This dish is a good match for rice, mashed potatoes, or a side of steamed vegetables.
Substitutions and Variations
You can substitute boneless, skinless chicken thighs for a juicier texture in place of the chicken breasts.
If you don’t have shallots, substitute them with 1/4 cup of finely chopped onion.
If you do not want alcohol for the dry white wine, you can use chicken broth with a splash of white wine vinegar.
Should you not have heavy cream, use half-and-half or a combination of milk and butter (3/4 cup milk with 1/4 cup melted butter) in its place.
If fresh tarragon is not an option, you can use 1 tablespoon of dried tarragon or opt for fresh basil to replicate the tarragon flavor in this dish.
You can use whole grain mustard instead of Dijon mustard for a slightly different taste and texture.
Pro Tips
1. Pound the Chicken: Before cooking, gently pound the chicken breasts to an even thickness. This ensures they cook evenly and remain juicy throughout the process.
2. Deglazing Technique: When deglazing with white wine, use a wooden spoon to scrape up any flavorful browned bits stuck to the pan. These add depth to the sauce.
3. Use Fresh Tarragon: For the best flavor, use fresh tarragon rather than dried. Add it at the end to preserve its delicate aroma and flavor.
4. Simmer Slowly: When returning the chicken to the sauce, simmer on low to allow it to absorb the flavors without overcooking. This also helps to thicken the sauce slightly.
5. Lemon Balance: Just before serving, squeeze a little lemon juice over the finished dish to add a bright, acidic note that complements the richness of the sauce.
Chicken With Tarragon Recipe
My favorite Chicken With Tarragon Recipe
Equipment Needed:
1. Large skillet
2. Tongs
3. Measuring spoons
4. Measuring cups
5. Knife
6. Cutting board
7. Stirring spoon
8. Plate or platter (for setting aside cooked chicken)
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 shallot, finely chopped
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1/2 cup heavy cream
- 2 tablespoons fresh tarragon, chopped
- 1 tablespoon Dijon mustard
- Lemon wedges, for serving
Instructions:
1. The chicken breasts should be seasoned with salt and good quality, freshly ground black pepper to taste.
2. In a large skillet, heat the olive oil and the butter over medium-high heat. After the butter has melted and is sizzling, add in the chicken breasts.
3. Prepare the chicken by cooking it for approximately 6-7 minutes on each side, or until it is a lovely golden brown and cooked all the way through. Once the chicken has reached that state, remove it from the skillet and set it aside.
4. In the same skillet, add the shallot, finely chopped, and sauté for about 2 minutes, or until softened.
5. Add the dry white wine and use it to deglaze the pan, stirring well. Allow it to reduce for about 2-3 minutes.
6. Pour the chicken stock into the skillet and bring it to a simmer. Simmer for about 5 minutes, allowing the liquid to reduce by half.
7. Reduce the heat to medium and incorporate the heavy cream and Dijon mustard, stirring in well until the sauce is smooth and warm throughout.
8. Put the chicken breasts back in the skillet, turning them to coat with the sauce. Simmer for another 3-4 minutes so the flavors combine.
9. Sprinkle the fresh tarragon over the chicken and sauce and gently stir to combine.
10. The chicken with sauce spooned over the top. Lemon wedges on the side for garnish. Enjoy.
