Chicken breast dinners / Recipe 5 of 50
Tarragon cream chicken
Fresh tarragon lends its delicate aniseed flavour to a wine and cream sauce.
By Kitchenware UK ·
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A closer look
Why this combination works
Tarragon gives this cream sauce its distinctive character, with an anise-like note that pairs well with mild chicken. Wine adds acidity underneath the richness, and a little shallot supplies sweetness. Use a measured spoonful of the herb so it stays balanced.
What you need for tarragon cream chicken
Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.
The chicken and seasoning
- Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
- Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
- Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
- Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.
The sauce and finishing touches
- Shallot. Shallot gives a mild onion sweetness without dominating the sauce. Finely chopping it helps it soften quickly and blend into the pan juices.
- Dry white wine. Dry white wine adds acidity and a light fruity note. Let it simmer as directed before adding cream, softening the raw wine taste; cooking does not guarantee that all alcohol disappears.
- Low-salt chicken stock. Stock provides the savoury liquid base and loosens the browned bits from the pan. Low-salt stock leaves room for seasoning as the sauce reduces and becomes more concentrated.
- Double cream. Double cream adds body and softens sharp or salty flavours. Simmer gently rather than boiling hard, and stir so it combines evenly with the stock.
- Fresh tarragon. Tarragon has a distinctive anise-like aroma that suits mild chicken and cream. A measured spoonful gives character without overwhelming the sauce.
How to make tarragon cream chicken
1. Prepare the chicken
Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.
2. Sear until golden
Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.
3. Build the sauce
Soften the shallot for 3 minutes. Add the wine and bubble for 3 minutes to reduce by half. Stir in the stock and cream, simmer for 2 minutes, then add the tarragon.
4. Finish gently
Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.
Rest for 3 minutes off the heat, then serve with boiled new potatoes and carrots.
The recipe
Tarragon cream chicken
Serves 4 · Prep 10 min · Cook 30 min · Rest 3 min
Ingredients
- 4 boneless, skinless chicken breasts (about 150 g each)
- 1 tbsp olive oil
- 1/4 tsp fine salt
- 1/4 tsp ground black pepper
- 1 shallot, finely chopped
- 100 ml dry white wine
- 100 ml low-salt chicken stock
- 100 ml double cream
- 1 tbsp chopped fresh tarragon
Method
- Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.
- Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.
- Soften the shallot for 3 minutes. Add the wine and bubble for 3 minutes to reduce by half. Stir in the stock and cream, simmer for 2 minutes, then add the tarragon.
- Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.
- Rest for 3 minutes off the heat, then serve with boiled new potatoes and carrots.