Easiest Way to Make Tasty Creamy tarragon lemon chicken

Creamy tarragon lemon chicken. My children are half-French, so I try to cook the occasional French meal at home so that they have some connection to their French heritage. This Creamy Tarragon Chicken recipe combines the classic pairing of - you guessed it - tarragon with chicken , and no French. Tender chicken breasts are pan seared and cooked in a tarragon and lemon cream sauce.

For the creamy tarragon sauce, deglaze the pan used for cooking the chicken with the wine. Season, to taste, with salt and freshly ground black pepper. Poached chicken with lemon in a deliciously creamy tarragon sauce - serve simply with rice or potatoes. Creamy tarragon lemon chicken very diverse and own ideal flavor that unique. Some types of Creamy tarragon lemon chicken recipes are also sufficient convenient to process and dont take long. Though not everybody likes Creamy tarragon lemon chicken food, currently few people are got attached and like the sundry Creamy tarragon lemon chicken foods on hand. This can be visible from the number of restaurants that supply Creamy tarragon lemon chicken as one of the dishes. You can cook Creamy tarragon lemon chicken using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Creamy tarragon lemon chicken

1. It's 4 of chicken breast halves, boneless and skinless.
2. You need 1 of large shallot, thinly sliced.
3. You need 2 cloves of garlic, thinly sliced.
4. Prepare 1 cup of dry white wine.
5. You need 2 cups of chicken stock.
6. You need 1/2 cup of heavy cream.
7. You need 2 tbsp of fresh tarragon, chopped.
8. Prepare of Zest of 1/2 lemon.

Return the liquor to the boil, then turn heat down. A touch of lemon-tarragon cream elevates simply sauteed chicken breasts. Serve accompanied by whole-wheat egg noodles, rice pilaf or parslied boiled new potatoes. A creamy tarragon sauce with herbs is quick and easy to make and tastes delicious serves with meat and seafood, especially chicken.

Creamy tarragon lemon chicken step by step

1. Season the chicken breasts well with salt, then keep them uncovered in the fridge for 2 hours. Pull them out 30 minutes before cooking and pat them dry..
2. Add a splash of olive oil to a large pan on medium-high heat. Sear the chicken for 10 minutes per side until browned. Remove the chicken to a plate..
3. Add the shallot and garlic to the pan and fry for 2 minutes. Pour in the wine and let simmer for about 5 minutes, until only a few tbsp of liquid remains. Add the chicken stock, heavy cream, and half of the tarragon. Drop the heat to medium, and return the chicken, and any juices, to the pan. Add a few grinds of white pepper. Let simmer for 10 to 15 minutes, flipping the chicken occasionally, until the thickest part of the breast reads 165 F, and the sauce has reduced by about half..
4. Sprinkle in the lemon zest and remaining tarragon. Check the seasoning, and add extra salt and pepper as needed. Serve immediately..

Tarragon is a spring and summer French herb with an anise-like flavor. The leaves add a sophisticated element to the sauce and pair perfectly with sour cream. Transfer to a plate and cover with foil to keep warm. Be the first to rate & review! Place chicken between two sheets of parchment or wax paper, and use a meat mallet or a heavy pan to Strawberry Arugula Salad with Chicken, Goat Cheese, Almonds, and Creamy Strawberry Lemon.

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