Lunch: Sautéed Chicken Breasts with Tarragon Cream Sauce

Here's an impressive, yet simple recipe. The sauce easily comes together in the same pan used for the chicken, picking up all the lovely chicken-y bits left from the sautéing.

Ingredients

2 tbsp. butter
4 boneless
3/4 tsp. salt
1/4 tsp. fresh-ground black pepper
2 tbsp. chopped onion
1 tbsp. flour
1 c. dry white wine
1/2 tsp. dried tarragon
1/2 c. heavy cream

Instructions

In a medium frying pan, heat the butter over moderate heat. Season the chicken with 1/4 teaspoon of the salt and the pepper and add it to the pan. Cook the chicken until brown, about 5 minutes. Turn and cook until just done, 4 to 5 minutes longer. Remove the chicken from the pan and put it in a warm spot.
Reduce the heat to moderately low. Stir in the onion and cook until starting to soften, about 2 minutes. Sprinkle the flour over the onion and stir to combine. Increase the heat to moderate; whisk in the wine and the tarragon, and cook until the sauce starts to thicken, about 2 minutes. Stir in the cream, the remaining 1/2 teaspoon salt and any accumulated chicken juices. Serve the sauce over the chicken.
Menu Suggestion: Rice along with a simple vegetable such as steamed asparagus or sautéed zucchini and carrots would round out the meal nicely.
Wine Recommendation: The richness of the cream sauce will contrast well with a fresh white wine from the north of Italy. Try a tocai friulano, pinot grigio, or pinot bianco from an area such as Collio or the Alto Adige.

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