Chicken Breasts Tarragon
Tender chicken breasts in a flavorful tarragon and mushroom sauce, flambéed with Cognac, perfect for elegant dinners or special occasions with rich, aromatic flavors.
Ingredients
- 4 whole chicken breasts ⓘ
- 2 Tbsp. peanut or olive oil ⓘ
- 2 Tbsp. margarine or butter ⓘ
- 6 shallots ⓘ
- 2 carrots ⓘ
- 1/4 c. Cognac or brandy ⓘ
- 1 c. dry white wine ⓘ
- 1/4 c. fresh tarragon, chopped ⓘ
- 1 1/2 Tbsp. fresh chervil, chopped ⓘ
- 1/2 tsp. salt ⓘ
- 1/8 tsp. pepper ⓘ
- 1 c. light cream
- 1 egg yolk ⓘ
- 1 Tbsp. flour ⓘ
- 1/4 lb. mushrooms ⓘ
- Sprigs of fresh tarragon for garnish ⓘ
Instructions
- Skin, debone, and halve the chicken breasts lengthwise.
- Pare and slice the carrots into 1/4-inch rounds.
- In a 6-quart Dutch oven, heat oil and 2 tablespoons margarine.
- Add chicken breasts (half at a time) to cover the bottom of the pan; sauté until browned on all sides.
- Remove chicken as it browns.
- Brown the remaining chicken in the same pan.
- Add shallots and carrots to the drippings; sauté, stirring occasionally, 5 minutes or until golden.
- Return all chicken to the Dutch oven and heat through.
- Heat Cognac in a ladle; ignite and pour flaming over the chicken.
- Add wine, chopped tarragon, chervil, salt, and pepper.
- Bring to a boil; reduce heat and simmer gently, covered, for 30 minutes.
- Remove chicken to a heated serving platter and keep warm.
- Strain drippings in the Dutch oven and discard vegetables.
- In a bowl, combine cream, egg yolk, and flour; mix well with a wire whisk.
- Stir the cream mixture into the drippings; bring to just boiling, stirring constantly.
- Add more wine if the sauce seems too thick.
- Meanwhile, sauté mushrooms in hot margarine until tender, about 5 minutes.
- Spoon sauce over chicken and garnish with mushrooms and tarragon.
- Optional: serve over a bed of rice.
Tips & Substitutions
For an easier preparation, consider using pre-sliced mushrooms and pre-chopped shallots. If you don't have Cognac, white wine or a splash of apple cider vinegar can serve as a substitute. To enhance the dish, try adding a pinch of garlic powder or using chicken thighs instead of breasts for a juicier outcome. This dish goes well with rice, so make extra to soak up the flavorful sauce.
Serving Suggestions
Serve the Chicken Breasts Tarragon over a bed of rice or alongside crusty bread to soak up the delicious sauce. It pairs beautifully with a fresh green salad or steamed vegetables for a balanced meal. Consider garnishing with additional fresh tarragon for an aromatic touch, and serve with a glass of dry white wine to complement the flavors.
Storage & Reheating
Leftover Chicken Breasts Tarragon can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a skillet over low heat, adding a splash of cream or wine to keep it moist. Stir gently until heated through to maintain the creaminess of the sauce.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breasts Tarragon contains roughly 487 calories, with 30g protein, 42g carbohydrates, and 24g fat. It is an excellent source of iron (76% of the Daily Value), protein (61% of the Daily Value), and calcium (34% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but it's important to thaw them completely before cooking. This ensures even cooking and avoids any food safety issues. If pressed for time, you can use the microwave to defrost them. Just be sure to adjust cooking time slightly to ensure they're fully cooked through.
Is there a vegetarian option for this dish?
Absolutely! You can substitute the chicken with firm tofu or seitan, which will absorb the flavors of the sauce well. For the broth, use vegetable broth instead of chicken broth, and follow the recipe instructions as usual. This will create a delicious vegetarian alternative that still captures the essence of the original dish.
What can I use instead of light cream?
If you're looking for a lighter option, you can substitute light cream with half-and-half or even a combination of milk and a bit of cornstarch for thickness. Coconut milk can also provide a dairy-free alternative while adding a unique flavor. Just be mindful of the cooking time, as different liquids may thicken differently.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).