Chicken Breasts With Tarragon
Juicy chicken breasts seasoned with salt and pepper, coated in flour, then cooked in a rich tarragon-infused sauce with shallots, white wine, and cream for a savory delight.
Ingredients
Instructions
- Skin the chicken breasts and sprinkle with salt and pepper.
- Dredge the chicken breasts in flour, reserving any remaining flour.
- In a skillet, melt butter and sauté shallots until translucent.
- Add the chicken breasts to the skillet and cook until browned on both sides.
- Pour in the white Bordeaux wine and cook until reduced slightly.
- Add chopped tarragon and chicken broth, then simmer until chicken is cooked through.
- Remove chicken and keep warm.
- Stir in heavy cream into the sauce and cook until slightly thickened.
- Return chicken to the skillet to coat with the sauce before serving.
Tips & Substitutions
To enhance flavor, consider marinating the chicken breasts in a mixture of olive oil, salt, pepper, and tarragon for a few hours before cooking. If you don't have tarragon, dill or thyme can be good substitutes. For a gluten-free option, use cornstarch instead of flour for dredging.
Serving Suggestions
Serve the chicken with a side of roasted vegetables or a light salad for a balanced meal. It pairs beautifully with Asian Chicken Noodle Salad or a creamy risotto. A glass of dry white wine complements the dish perfectly.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a skillet over low heat, adding a splash of chicken broth to keep it moist, or microwave on low in short intervals until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breasts With Tarragon contains roughly 336 calories, with 18g protein, 15g carbohydrates, and 23g fat. It is an excellent source of protein (35% of the Daily Value). Note that it is relatively high in sodium, at 1799mg per serving (78% of the Daily Value).
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 bone-in chicken breasts instead of boneless?
Yes, bone-in chicken breasts can be used, but cooking times will vary. You may need to increase the cooking time by about 10-15 minutes to ensure the chicken is fully cooked through.
What can I substitute for heavy cream?
You can use half-and-half or a mixture of milk and butter for a lighter version. For a dairy-free option, consider using coconut milk or cashew cream, which can provide a similar richness.
How do I know when the chicken is done cooking?
The chicken is done when it reaches an internal temperature of 165°F (75°C). You can also cut into the thickest part of the breast; the juices should run clear, and the meat should no longer be pink.
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).