Chicken In Tomato Tarragon Cream
A creamy tomato tarragon chicken dish featuring tender browned chicken in a flavorful sauce with shallots, white wine, and fresh herbs, perfect for elegant dinners or family meals.
Ingredients
Instructions
- Dredge chicken in seasoned flour.
- Heat butter in a large saute pan until butter stops sputtering.
- Place chicken pieces in the hot butter in the pan and cook until golden.
- Brown the second side, then add chopped shallots.
- Continue cooking for a minute or two, then add the white wine.
- Stir to dissolve browned particles from the bottom of the pan.
- Add chopped tomatoes and lemon juice.
- Cook, stirring for a few minutes, then add heavy cream and tarragon.
Tips & Substitutions
For a richer flavor, consider adding a splash of brandy after browning the chicken. If you don't have fresh tarragon, dried tarragon or herbs de Provence can work as substitutes. Make sure to adjust the quantity since dried herbs are more concentrated. To enhance the dish, serve with a side of 3 Alarm Potatoes for a satisfying contrast.
Serving Suggestions
Serve the Chicken In Tomato Tarragon Cream over a bed of rice or pasta to soak up the delicious sauce. Pair it with a fresh green salad or steamed vegetables for a balanced meal. A glass of chilled white wine would complement the dish beautifully. For a delightful finish, consider serving with Madelines for dessert.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and sauce in a skillet over low heat until heated through. You can add a splash of cream to refresh the sauce if it thickens too much during storage.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken In Tomato Tarragon Cream contains roughly 424 calories, with 8g protein, 51g carbohydrates, and 17g fat. It is an excellent source of iron (22% of the Daily Value) and vitamin A (21% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 505mg per serving (22% 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 chicken thighs instead of breasts for this recipe?
Yes, chicken thighs can be used instead of breasts. They tend to be more flavorful and moist, which can enhance the overall dish. Just adjust the cooking time as thighs may take a bit longer to cook through compared to breasts.
What type of white wine is best for this recipe?
A dry white wine like Sauvignon Blanc or Pinot Grigio works best for this dish, as they provide acidity and complement the creaminess of the sauce. Avoid sweet wines, as they can alter the flavor profile of the dish.
Can I make this dish ahead of time?
While it's best served fresh, you can prepare the sauce ahead of time and store it separately. Just reheat it gently and add freshly cooked chicken before serving. This helps maintain the chicken's texture and prevents it from becoming dry.
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).