Chicken with Tarragon Cream Sauce

Recipe courtesy EatingWell.com

Rated: 5 stars out of 5Rate itRead users' reviews (17)

RECIPE
COMMENTS & REVIEWS(17)

Prep Time:
50 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 50 min
Inactive Prep: --
Cook: --
Total:: 50 min

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Ingredients

Juice of 1 lemon
1/3 cup heavy cream
1/2 teaspoon kosher salt, divided
1 teaspoon plus 1/2 cup all-purpose flour, divided
1 teaspoon plus 1 tablespoon butter, divided
3 large boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed
1/4 teaspoon ground white pepper
1 teaspoon peanut or canola oil
1 cup reduced-sodium chicken broth, divided, plus more as needed
1/2 cup frozen peas, thawed
3 tablespoons finely minced fresh tarragon or dill, plus sprigs for garnish

Directions

Combine lemon juice and cream in a small bowl. Season with 1/4 teaspoon salt. Mash 1 teaspoon flour and 1 teaspoon butter in another small bowl until a paste forms. Set both bowls aside.

Dry chicken thoroughly with paper towels. Season with the remaining 1/4 teaspoon salt and white pepper. Dredge lightly in the remaining 1/2 cup flour, shaking off any excess. (Discard leftover flour.)

Heat the remaining 1 tablespoon butter and oil in a 12-inch cast-iron skillet over medium-high heat. Add the chicken—do not crowd the pan. Cook, turning once, until nicely browned on both sides, about 10 minutes total. Add 1/2 cup broth, reduce the heat and cover. Simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don’t run dry. If necessary, add more broth, a tablespoonful at a time, to prevent scorching.) Transfer the chicken to a clean cutting board and tent with foil.

Add the remaining 1/2 cup broth to the pan and bring to a boil over high heat. Cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce heat to medium, add the reserved lemon cream and bring to a simmer. Gradually whisk in the reserved butter-flour paste, a few bits at a time, until the sauce coats the spoon, 1 to 2 minutes. Stir in peas.

Reduce the heat to low and return the chicken to the pan along with tarragon (or dill). Turn to coat with the sauce and cook until heated through, 1 to 2 minutes. Slice the chicken and serve with the sauce, garnished with sprigs of tarragon (or dill), if desired.

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Comments & Reviews

recipe Chicken with Tarragon Cream Sauce
Gina Bayonne, NJ 07-10-2009
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creamy with bright well blended flavors
Rated: 5 stars out of 5

Not only is the chicken very tender, the cream sauce has a smooth, light consistency. It looks as if it will taste like the... usual mellow chicken gravy but it actually has a bright, lively taste to it with a perfect blend of tart and sweetness.Read more
recipe Chicken with Tarragon Cream Sauce
PAUL Clearfield, UT 07-05-2009
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Very good
Rated: 5 stars out of 5

I used 8oz of cream and three (3) tablespoons of lemon juice and had enough sauce to pour over the noodles and to pour over... the chicken. I did not put in the peas because I do not like them.... This is a keeper.....Read more
recipe Chicken with Tarragon Cream Sauce
Alex Bakersfield, CA 06-19-2009
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We love this dish
Rated: 5 stars out of 5

Good flavor and fairly easy. For a somewhat healthy food, this is great.
recipe Chicken with Tarragon Cream Sauce
Laura Reno, NV 06-08-2009
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very flavorful!
Rated: 5 stars out of 5

Made it tonight. Husband loved it and he usually doesn't comment unless it's really good. As someone who loves tarragon, it's... nice to have a go to recipe for it. I made it with rice and peas. I agree on the sauce though. There was enough for the chicken, but with such a tasty sauce you want some for the rice or pasta you make with it. I will double it next time and see if it's enough. I like that it uses most of the tarragon in the plastic package.Read more
recipe Chicken with Tarragon Cream Sauce
Kate Portland, OR 05-29-2009
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Great dish!!
Rated: 5 stars out of 5

I made this last night for my boyfriend and myself and it was a TOTAL hit. I agree with some of the other comments that it's... not necessarily a beginner's recipe. However, I've been cooking for awhile so it wasn't too bad for me. The flavors in the dish were fantastic! My only issue was that was not enough sauce. So I recommend tripling the cream and maybe adding just a bit more lemon juice. I served mine with egg noodles with truffle salt on top and asparagus. It was the perfect match. Read more
recipe Chicken with Tarragon Cream Sauce
gianelle bronx, NY 05-02-2009
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Wow! Delicious!
Rated: 5 stars out of 5

I have become more and more interested in cooking really good dishes. This was easy, fun to prepare and very delicious! I... made it with thinly sliced chicken breast, brown rice, spinach and avocado slices. I dont like peas and neither does my fiance, so I didnt add them, but the flavors of the chicken stock, lemon cream and tarragon blended together beautifully. There is no way this dish could be bland. Next time, i might try it with a wheat pasta and brocolli. My fiance loved it and rated this dish a ten.Read more