Larder

A ledger for recipe-clones.

463,866 recipes · 73 sources

acouplecooks-data

acouplecooks-data

Tarragon Chicken

Sonja Overhiser

This tarragon chicken recipe is a one skillet wonder! The juicy chicken breasts are bathed in a velvety cream sauce infused with fresh tarragon and garlic. If you’re like our family, you’ll be licking the skillet clean!

Prep
10 min
Cook
15 min
Total
25 min
Yield
4
Tarragon Chicken

Ingredients 12

  • 2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible)
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons olive oil
  • 1 tablespoon butter (or vegan butter)
  • 1 ½ tablespoons minced fresh tarragon (see Notes)
  • 4 garlic cloves, minced
  • 1 tablespoon flour (or ½ tablespoon cornstarch for gluten-free*)
  • ¾ cup heavy cream (or cashew cream , for dairy-free)
  • ¼ cup 2% milk (or oat milk)

Method 4

  1. 01

    Prepare the chicken: Pat the chicken dry with a paper towel. If using breasts, slice them in half horizontally into 4 thin cutlets (skip this step if you bought cutlets). Sprinkle the chicken on both sides with the salt, pepper, garlic powder, and onion powder.

  2. 02

    Cook the chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 3 to 5 minutes per side, until browned and fully cooked (internal temperature should reach 165°F). Remove the chicken to a plate.

  3. 03

    Make the sauce: In the same pan, melt the butter over low heat. Add the tarragon and minced garlic and cook for 30 seconds until fragrant. Stir in the flour until foamy, another 30 seconds. Add the cream and milk and increase to medium. Simmer for 2 to 3 minutes, stirring and scraping the pan, until the sauce thickens slightly.

  4. 04

    Finish the dish: Return the chicken to the pan, warming each side for about 1 minute in the sauce. Serve immediately, with the sauce spooned over the chicken. Garnish with finely chopped tarragon. Leftovers store up to 3 days refrigerated; reheat gently in a skillet.

Provenance

Open the original page

  • recipe-clones/acouplecooks-datagithub_repo_scrape · flat_json · jsonl · $[1216]

Fingerprint sha256:a7e60080892f44091fad3e2b95106de0d9edb5360d4a40f411680ba475016051

urn:recipe:9795ffcc-8576-5896-afc3-7d62b3dca108