Chicken In Tarragon Cream
Tender chicken breasts in a creamy tarragon sauce with a hint of white wine and lemon, perfect for elegant dinners or comforting family meals served over rice.
Ingredients
- 1/2 cup sour cream ⓘ
- 1/4 teaspoon dry tarragon ⓘ
- 2 teaspoons sugar ⓘ
- 1 teaspoon cornstarch ⓘ
- 2 whole chicken breasts (about 2 lb.), boned, split, and skinned ⓘ
- 1 tablespoon butter or margarine ⓘ
- rice ⓘ
- 1 tablespoon salad oil ⓘ
- 1/2 cup dry white wine ⓘ
- 1 tablespoon lemon juice ⓘ
- 1 green onion, thinly sliced ⓘ
- 1 clove garlic, minced or pressed ⓘ
- salt and pepper ⓘ
- all-purpose flour ⓘ
Instructions
- In a small bowl, stir together sour cream, tarragon, sugar, and cornstarch. Set aside.
- Sprinkle chicken breasts with salt and pepper. Dredge in flour, shaking off excess.
- Heat butter and salad oil in a wide frying pan over medium-high heat.
- Add chicken breasts and cook until golden, about 3 minutes on each side.
- Add white wine, lemon juice, green onion, and garlic to the pan.
- Cover and simmer until the meat is no longer pink in the thickest part, about 10 to 15 minutes.
- Remove chicken from the pan and arrange on a platter.
- Stir the sour cream mixture into the pan juices.
- Return to low heat and cook, stirring until the sauce bubbles and thickens slightly.
- Pour the sauce over the chicken and serve with rice.
Tips & Substitutions
For a richer flavor, consider adding a splash of Dijon mustard to the sour cream mixture. If you don't have tarragon, fresh thyme or a blend of herbs de Provence can work well as substitutes. To achieve a crispier chicken, you might also try pan-searing the chicken breasts before simmering them, similar to the method used in Lime-Garlic Chicken.
Serving Suggestions
Serve this dish over a bed of rice to soak up the delicious sauce. Steamed vegetables or a fresh garden salad would pair nicely for a balanced meal. For a heartier option, consider serving it alongside Dirty Rice(Jambalaya) for a flavorful twist on the traditional pairing.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the chicken and sauce in a pan over low heat, stirring gently until warmed through. Alternatively, you can microwave it in short intervals, covering it to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken In Tarragon Cream contains roughly 516 calories, with 3g protein, 40g carbohydrates, and 37g fat. Note that it is relatively high in sodium, at 875mg per serving (38% 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 for this recipe?
Yes, you can use bone-in chicken, but you will need to adjust the cooking time accordingly. Bone-in pieces typically take longer to cook through, so ensure they reach an internal temperature of 165°F before serving.
What can I substitute for sour cream?
If you're looking for a substitute for sour cream, plain Greek yogurt works well and will add a similar tangy flavor. You can also use crème fraîche or a mix of cream cheese and milk for a richer texture.
How can I make this dish dairy-free?
To make this dish dairy-free, substitute the sour cream with a dairy-free yogurt or a cashew cream. Use a plant-based butter alternative and ensure your chicken broth and other ingredients are also dairy-free for a complete dish.
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).