Chicken with Tarragon Cream Sauce

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June 22, 2016 by Judith Hannemann

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This chicken cooked in a rich and delicate tarragon cream sauce is ready in 30 minutes. The family will love this and so will guests!

Tarragon & Chicken

Tarragon is a great herb to use with chicken. Not many people realize this. That included me until a chef friend used it to flavor his broiled chicken.

Thanks to my friend Klaus (he’s since passed), I discovered this great herb and it’s many uses.

Think Outside the Box

Up until I had Klaus’ chicken, the only herbs I ever thought to use with poultry were sage and thyme. Sage and thyme are great herbs, and I’m a big-time lover of thyme, but I’ve tried to think “outside the box” when it comes to using herbs.

Another thing I love is a quick skillet dinner that’s tasty and ready in 30 minutes or less. This chicken with tarragon cream sauce wins in both those categories.

The Prep

I sliced the chicken breast in strips. The chicken maybe left whole if you wish, but if you leave the chicken breast whole, I strongly recommend pounding it down to 1/4-inch so it cooks rapidly and evenly. I put mushrooms in this because I really like them. If you don’t like mushrooms, then leave them out. It won’t affect the flavor. I also used fresh tarragon, but the variety you find in the spice aisle is fine too. I prefer using fresh herbs when I can.

I served this over pasta, but it would also be good served over rice.

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This chicken cooked in a rich and delicate tarragon cream sauce is ready in 30 minutes. The family will love this and so will guests!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Chicken, skillet dinners

Cuisine: American

Keyword: chicken recipe, cream sauce, taragon

Servings: 4

Calories: 384kcal

Author: Judith Hannemann

Ingredients

1 lb boneless skinless chicken breast cut in strips see NOTES
8 oz mushrooms cut in half (optional)
3 tbsp butter divided
1 clove garlic minced
1 tbsp chopped fresh tarragon -OR- 1 tsp dried
2 cups chicken stock
1/2 cup heavy cream
1 tsp salt
1/4 tsp pepper

THICKENER

2 tbsp flour
1/4 cup water

Instructions

Melt 2 tbs of the butter in a large skillet over medium heat.
Brown chicken well on both sides and remove from pan
Melt the remaining 1 tbs of butter in the same skillet. Cook mushrooms until they begin to brown.
Add the chicken back to the pan.
Add the garlic, stock and tarragon to the pan.
Cover and simmer for 10 minutes.
Mix the flour and water so there are no lumps. Stir this mixture into the pan stirring constantly until liquid begins to bubble.
Add the cream and heat through.
Serve over pasta or rice.

Notes

Chicken breast may be left whole, but pound it down to 1/4-inch so it cooks quickly and evenly.

Nutrition

Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

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Reader Interactions

Comments

Linda J says
June 22, 2016 at 4:38 pm

Another good one! Keep ’em coming!
- Judith Hanneman says
  June 22, 2016 at 5:34 pm
  
  Thanks Linda!
Mazi says
June 23, 2016 at 4:47 am

Hi Judith! I actually have a question about your beef ribs recipe. I didn’t see an option to leave a comment, I hope you don’t mind me leaving it here. I tried making them last week, they were flavorful, but a bit tough. I cooked them on high in my crockpot for 6 hours, do you think I should have kept them in longer? I plan on making them for a dinner party next week so I’d like them to be perfect. Thanks
- Judith Hanneman says
  June 23, 2016 at 5:05 am
  
  If they were short ribs Mazi, they probably had to be cooked a bit longer. I had to cook one batch of mine *10* hours when I used the casserole crock–did you use that? I notice the food does take a longer time to cook in that model for some reason. But I’d definitely do them for at least 8 hours–and this is gonna sound weird, but cook them on low–and don’t lift the cover until about 7 hrs are up. It could be that the meat was just too tough too. I had a batch of short ribs once that nothing seemed to improve. If possible, do a “test run” with one rib before the actual dinner–you can always keep it in the fridge and add it to the batch you make for reals.