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Creamy Tarragon Chicken

Creamy Tarragon Chicken

This Creamy Tarragon Chicken marries sophistication with homestyle comfort, making it a versatile dish fit for both elegant entertaining and everyday dining. Succulent chicken breasts are gently simmered in a luxurious sauce layered with the earthiness of mushrooms, the delicate aroma of fresh tarragon, and the subtle complexity of white wine. The result is a refined yet approachable entrée that delivers rich, harmonious flavors in every bite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 People
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Chicken breasts – boneless and skinless ideal for quick and even cooking
  • Salt and freshly ground black pepper – for seasoning the chicken
  • Plain flour – for lightly dredging the meat adding a hint of texture
  • Light olive oil – to achieve a golden sear
  • Butter – used throughout for richness and depth
  • Shallots or yellow onion – finely diced to impart gentle sweetness
  • Garlic cloves – minced to enhance aromatic intensity
  • Fresh tarragon – finely chopped with extra reserved for garnish
  • Mushrooms – sliced; a combination of wild and chestnut varieties preferred
  • White wine – for deglazing and deepening the flavor base
  • Chicken stock – forms the foundation of the sauce
  • Cream – contributes a silky indulgent finish

Method
 

  1. Prepare the Chicken:
  2. Season the chicken breasts generously with salt and pepper. Lightly dust both sides with plain flour. If the fillets are particularly thick, butterfly them to ensure they cook evenly.
  3. Sear the Chicken:
  4. In a large skillet, heat a blend of butter and olive oil over medium heat. Sear the floured chicken breasts until golden brown on both sides, creating a light crust. The chicken should remain undercooked internally at this stage. Remove from the skillet and set aside.
  5. Deglaze the Pan:
  6. Add the white wine to the pan and stir with a wooden spoon, scraping up the caramelized bits clinging to the bottom. Let the liquid simmer until it has nearly evaporated, concentrating the flavor.
  7. Sauté Aromatics and Mushrooms:
  8. Add the diced shallots (or onion) to the pan along with a small knob of butter. Cook gently until softened. Stir in the minced garlic, chopped tarragon, and sliced mushrooms. Continue sautéing for about five minutes, allowing the mushrooms to soften and release their juices.
  9. Simmer the Chicken:
  10. Pour in the chicken stock and bring it to a gentle simmer. Return the seared chicken breasts to the pan, cover, and let them cook for 15 to 20 minutes, or until just cooked through.
  11. Finish with Cream:
  12. Stir in the cream and allow the sauce to warm through and thicken slightly. Adjust the seasoning with additional salt and pepper if necessary. Garnish with a scattering of freshly chopped tarragon before serving.

Notes

For optimal depth of flavor, use a mix of wild and chestnut mushrooms; however, the dish remains adaptable—mushrooms may be omitted according to preference.