Tarragon Chicken With Asparagus
Juicy poached chicken breasts infused with tarragon and lemon, served with asparagus and shrimp, topped with rich Hollandaise sauce for an elegant, flavorful meal.
Ingredients
Instructions
- Marinate chicken breasts in lemon juice and tarragon for 2 hours or overnight.
- Trim and set aside the asparagus spears.
- Place white wine in a frying pan and bring to a boil.
- Remove chicken from marinade and poach in the boiling wine until tender, about 3 minutes per side.
- Garnish the cooked chicken with crossed asparagus and two shrimp each, then top with Hollandaise sauce.
Tips & Substitutions
For optimal flavor, marinate the chicken breasts for the full 24 hours if time allows. If you don't have tarragon, fresh dill or thyme can serve as excellent substitutes. Ensure the white wine is dry to complement the dish effectively. If you prefer a heartier meal, consider adding some roasted potatoes or a grain like quinoa as a side. This recipe pairs beautifully with Chicken Paprika With Sour Cream.
Serving Suggestions
Serve the Tarragon Chicken on a warm plate, garnished with the asparagus and shrimp for a beautiful presentation. A side of garlic mashed potatoes or a fresh green salad would complement the dish nicely. For a complete meal, pair it with a crisp white wine, which enhances the flavors of the chicken and sauce.
Storage & Reheating
Store any leftover Tarragon Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and asparagus in a skillet over medium heat with a splash of white wine or chicken broth to maintain moisture. Cover and heat until warmed through, being careful not to overcook the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Tarragon Chicken With Asparagus contains roughly 920 calories, with 57g protein, 124g carbohydrates, and 31g fat. It is an excellent source of iron (222% of the Daily Value), calcium (154% of the Daily Value), and protein (114% of the Daily Value). Note that it is relatively high in sodium, at 537mg per serving (23% 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 frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but it's essential to thaw them completely before marinating and cooking. This ensures even cooking and allows the flavors from the marinade to penetrate the meat effectively.
What can I use instead of Hollandaise sauce?
If you're looking for a quick alternative to Hollandaise sauce, consider using a store-bought garlic aioli or a light lemon butter sauce. Both options will provide a creamy texture and enhance the dish's flavor profile without the need for extensive preparation.
How do I know when the chicken is done cooking?
To ensure your chicken is cooked through, use a meat thermometer to check the internal temperature, which should reach 165°F (75°C). Alternatively, slice into the thickest part of the chicken; if the juices run clear and the meat is no longer pink, it's ready to serve.
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).