Succulent Chicken in Creamy Tarragon Herb Sauce

 

Ingredients:

4 boneless, skinless chicken breasts

2 tablespoons olive oil

1 tablespoon butter

Salt and pepper, to taste

1/2 cup chicken broth

1/2 cup heavy cream

1/4 cup dry white wine (optional)

2 teaspoons Dijon mustard

2 tablespoons fresh tarragon, chopped (plus extra for garnish)

1 small shallot, finely chopped

Lemon wedges for serving

Directions:

Season the chicken breasts with salt and pepper on both sides.

Heat olive oil and butter in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side until golden brown and fully cooked (internal temperature reaches 165°F/75°C). Remove chicken and set aside.

In the same skillet, sauté the shallot for 1-2 minutes until softened.

Add the white wine (if using) and chicken broth to deglaze the pan, scraping up any browned bits. Simmer for 2-3 minutes to reduce slightly.

Stir in the heavy cream, Dijon mustard, and chopped tarragon. Simmer for another 2-3 minutes, stirring until the sauce thickens slightly.

Return the chicken breasts to the skillet, spoon the sauce over them, and simmer for 1-2 minutes to warm through.

Serve the chicken topped with the tarragon cream sauce and garnish with additional fresh tarragon. Pair with rice, mashed potatoes, or roasted vegetables for a complete meal.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 320 kcal | Servings: 4 servings