Description
This Creamy Tarragon Chicken recipe features tender chicken breasts cooked to golden perfection and smothered in a luscious lemon and tarragon-infused cream sauce. The dish combines savory browned chicken with the fresh, slightly anise-like flavor of tarragon and a bright touch of lemon, perfect for a comforting yet elegant meal ready in just 30 minutes.
Ingredients
Chicken and Coating
- 1 1/2 pounds skinless boneless chicken breasts, halved lengthwise
- 3 tablespoons all-purpose flour, divided
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Cooking Fats
- 3 tablespoons butter, divided
- 1 tablespoon canola oil
Sauce
- 1/2 cup chicken broth or white wine, or a combination
- 1 cup heavy cream
- 1 lemon, zested and juiced
- 2 tablespoons fresh chopped tarragon, or 1 teaspoon dried tarragon leaves
Instructions
- Prep the chicken: Place each chicken breast cutlet between two sheets of plastic wrap and pound to 1/2-inch thickness using a meat mallet or rolling pin. In a shallow bowl, combine 2 tablespoons of flour, kosher salt, and black pepper. Dredge each cutlet in this mixture lightly and shake off excess. Set aside.
- Brown the chicken: Heat a large cast iron pan or heavy skillet over medium heat and melt 2 tablespoons of butter with 1 tablespoon canola oil. Place the chicken cutlets in the pan without moving them and cook until the underside is browned, about 4 minutes. Flip and cook the other side for 3-4 minutes. Transfer cooked chicken to a plate and tent with foil. Repeat with remaining cutlets, adding more butter or oil if necessary.
- Make the sauce: Wipe the skillet clean of any burnt bits with a paper towel and return to medium-high heat. Pour in chicken broth or wine and bring to a boil while scraping up browned bits. Cook for 2 minutes, then add the heavy cream. In a small bowl, combine the remaining 1 tablespoon flour with 1 tablespoon butter to form a smooth paste and whisk this into the sauce. Reduce heat and simmer until sauce thickens to coat the back of a spoon, about 3-5 minutes. Stir in lemon juice and zest, chopped tarragon, and adjust seasoning as needed.
- Re-warm the chicken: Return the chicken breasts to the pan with the sauce and simmer for 2 minutes until warmed through. Serve immediately over rice, noodles, or mashed potatoes with extra tarragon or lemon wedges if desired.
Notes
- To ensure even cooking, pound chicken cutlets to uniform thickness.
- Substitute dried tarragon if fresh is unavailable, using one-third of the amount.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Warm the skillet when making the sauce to prevent the cream from scorching.
- This dish pairs well with simple sides like steamed vegetables, rice, or mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: French-inspired
