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Chicken with Tarragon Cream Sauce

Source: © EatingWell Magazine
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Rating: 4   Reviews: 3 See Reviews
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Active Time:  50 Minutes
Total Time:  50 Minutes
  6 servings
A touch of lemon-tarragon cream elevates simply sauteed chicken breasts. Serve accompanied by whole-wheat egg noodles, rice pilaf or parslied boiled new potatoes.
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
Chicken with Tarragon Cream Sauce Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   6 servings
Calories: 231
Fat. Total: 10g
Protein: 28g
Carbohydrates, Total: 6g
Fat, Saturated: 5g
Fiber: 1g
Cholesterol: 91mg
Sodium: 209mg
% Cal. from Fat: 39%
Spotlight Recipe Review See all 3 reviews »

Rating: 4
by: dorine, DE Reviewed: 02/07/2011
Cream and Fresh Tarragon Delicious
However, this dish tastes *far* better and is juicier using bone-in chicken thighs. I me it without the skin, but if you like the skin and can handle the cholesterol, by all mean don't skin the thighs. Cooking chicken still on the bone keeps it much moister and more flavorful. Chicken recipes really need to lose all those dry, tasteless skinless, boneless breasts.
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