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French Chicken Breast with Orange Tarragon Sauce Recipe

French Chicken Breast with Orange Tarragon Sauce

Recipe courtesy Dan Smith and Steve McDonagh

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

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  • on January 26, 2012

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    I would never make this again. I am very disappointed. The sauce was thin (even with added cornstarch and bland.

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  • on December 20, 2011

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    Just made this tonight. Yum yum yum! My seventeen year old son took a bite of the chicken with saucy and said "Oh!" as he slowly pushed the bowl with extra sauce away. Thinking he didn't like it I asked if it was too salty or something and he replied, "No! It's perfect! Needless to say, he requested I put this one in family favorites. Hubby liked it too as well as I. I made ginger honey glazed carrots and a wild rice blend with sautéed red onions and mushrooms for sides. A very flavorful dinner! No one added a thing, salt or otherwise! thank you:

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  • on February 11, 2010

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    I used boneless chicken breasts and added a tblsp of cornstarch to the sauce to thicken it a bit. This was a simple recipe with nice subtle flavors that blended nicely together. I spooned some over the Neely's garlic mashed potato recipe and made Orange Glazed Carrots. I got the idea from a previous reviewer and I have to say "bravo" for the choice of such complimentary dishes. Even though I used boneless breasts, they too, did not even cook in the 15 minutes posted in this recipe. That must be a mistake. Prepare to cook your chicken much longer if you are using the whole breast. The boneless breasts took about 25 minutes in the oven. I also used1 tblsp. of butter to fry and 2 tblsp. of butter in the sauce instead of 4 tblsp. It was still delicious even though I cut out a total of 5 tblsp. The key is definitely the fresh tarragon!

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  • on October 24, 2009

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    The sauce was very good. I added the drippings from my chicken to it after the chicken rested. Using fresh tarragon is crucial, I wouldn't sub dried. My chicken breast was giant, so I knew it would take longer to cook. If you're using skin-on, bone-in chicken breasts, take your time searing them to get a nice crust on them, this will probably take more than 1 minute per side, and if they're huge like mine (about 1 lb. per breast turn your oven up to 450 so they won't take 40 minutes. If you're using boneless, skinless follow the recipe. I also didn't add any butter to the oil when I was searing them, I thought it would probably just burn during the searing process. And thanks to Mark for suggesting glazed carrots, I made these: http://www.foodnetwork.com/recipes/food-network-kitchens/glazed-baby-carrots-recipe/index.html and they complimented the sauce perfectly!

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  • on October 14, 2009

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    I used this recipe as inspiration. didnt have any chicken broth left so i used water.. I used dried tarragon and some OJ I had hanging in the fridge.. I also added 1/4 of a jalepeno... I served it with smashed garlic potatoes and used the sauce as a gravy over the chicken as well as the potatoes... YUM.. it turned out DELICIOUS!!!

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  • on September 15, 2009

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    I love this recipe! I did add orange zest to the sauce because I love the orange flavor. So fancy and yet so simple and easy to make! Thanks dudes!

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  • on August 09, 2009

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    I was out of chicken stock, so used a bit of water and additional juice from orange. Added some zest and a little flour to thicken up the sauce. Served with garlic smashed red potatoes and stir-fried green beans with onions and garlic. What a meal!!! Family couldn't get enough. The sauce is so light and tasty. Next time I will use the sauce over grilled fish. Tarragon goes so well with fish.

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  • on July 23, 2009

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    This is really good, but you definately need to cook longer. I seared my breasts for a total of at least 5 minutes: got a good crisp on the skin to seal in the juices. My breasts were very plump, so I checked after 30 minutes and they were still pink at the bone. Cooked at least 20 more minutes and they were perfect. Needless to say, my rice, vegies and sauce were done way early. As for the reduction, be patient if you have never done one before. Don't start tasting too soon, you'll be dissappointed and tempted to add more of something for flavor. Once it is reduced down, the taste is amazing: the orange and tarragon are wonderful together and my rice just soaked it up...yummmmmmm!!!

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  • on June 08, 2009

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    This is just a fantastic recipe. I substituted boneless skinless chicken breast and they worked just fine. The sauce is great. I would advise making extra. Consistent with other reviews, the cooking time for the chicken and the sauce does take a bit longer but it is worth the wait. I made some couscous with dried cranberries and a little bit of some leftover tarragon to go along with the chicken. The sauce was yummy drizzled over the couscous. This sauce would be delicious with fish, pork, or even turkey. I can see making this sauce to go along with the Thanksgiving turkey. My husband loved this recipe and he can't wait for me to make it again!

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  • on May 17, 2009

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    I really didn't believe it when I read the ingredients list (really - tarragon, orange juice and chicken stock - I thought that there's no way a great sauce could be that easy to make. And WHOA was I wrong - the sauce comes out flavorful, savory and with a bit of an acidic bite to it. And this method of cooking chicken leaves it soooo juicy.

    I did do the sauce recipe as given, but I only used 1lb of skin-on, boneless chicken breasts (cut into 2 equal pieces - and this ended up perfect. If you were making the recipe with the amount of chicken suggested - I'd definitely recommend doubling the sauce (whoever heard of a thing like too much good sauce??

    Will definitely make again.

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