Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, creamy tarragon lemon chicken. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Tender chicken breasts are pan seared and cooked in a tarragon and lemon cream sauce. When I started organizing the recipes for my blog, the Chicken Tarragon in lemon cream sauce was one of the recipes that was on the top of my list to share with all of you. My children are half-French, so I try to cook the occasional French meal at home so that they have some connection to their French heritage. Although, one could probably argue that their daily dose of croissants at breakfast should be enough to ensure that they do not forget their.
Creamy tarragon lemon chicken is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Creamy tarragon lemon chicken is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook creamy tarragon lemon chicken using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Creamy tarragon lemon chicken:
- Make ready 4 chicken breast halves, boneless and skinless
- Prepare 1 large shallot, thinly sliced
- Prepare 2 cloves garlic, thinly sliced
- Take 1 cup dry white wine
- Prepare 2 cups chicken stock
- Make ready 1/2 cup heavy cream
- Take 2 tbsp fresh tarragon, chopped
- Prepare Zest of 1/2 lemon
For the creamy tarragon sauce, deglaze the pan used for cooking the chicken with the wine. Season, to taste, with salt and freshly ground black pepper. If tarragon isn't available, substitute another fresh herb, such as parsley or savory. This baked chicken starts with a flavorful herb butter stuffed under the skin, and finishes with a quick sauce made by deglazing the pan drippings with chicken stock.
Steps to make Creamy tarragon lemon chicken:
- Season the chicken breasts well with salt, then keep them uncovered in the fridge for 2 hours. Pull them out 30 minutes before cooking and pat them dry.
- Add a splash of olive oil to a large pan on medium-high heat. Sear the chicken for 10 minutes per side until browned. Remove the chicken to a plate.
- Add the shallot and garlic to the pan and fry for 2 minutes. Pour in the wine and let simmer for about 5 minutes, until only a few tbsp of liquid remains. Add the chicken stock, heavy cream, and half of the tarragon. Drop the heat to medium, and return the chicken, and any juices, to the pan. Add a few grinds of white pepper. Let simmer for 10 to 15 minutes, flipping the chicken occasionally, until the thickest part of the breast reads 165 F, and the sauce has reduced by about half.
- Sprinkle in the lemon zest and remaining tarragon. Check the seasoning, and add extra salt and pepper as needed. Serve immediately.
If tarragon isn't available, substitute another fresh herb, such as parsley or savory. This baked chicken starts with a flavorful herb butter stuffed under the skin, and finishes with a quick sauce made by deglazing the pan drippings with chicken stock. Transfer to a plate and cover with foil to keep warm. 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.
So that’s going to wrap it up with this special food creamy tarragon lemon chicken recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
