"Frenchy" Tarragon Chicken
Quick yet elegant chicken entree with creamy tarragon sauce. Ready in half an hour! Cut the recipe in half for a lovely dinner for two.
Servings: 4 people
Ingredients
- 2 boneless skinless chicken breasts, cut lengthwise (or 4 chicken cutlets)
- Flour (for dredging)
- 1/2 tsp Garlic powder
- Salt & pepper to taste
- 1 Tbs Olive oil
- 3 Tbs Butter, divided (1 Tbs, 2 Tbs)
- 2/3 cup Dry white wine
- 3-4 Tbs Minced fresh tarragon leaves
- 1/2 cup Heavy whipping cream
- Chopped fresh parsley, optional garnish
Instructions
- Cut the chicken breasts lengthwise for 4 cutlets total. Place between sheets of wax paper/plastic wrap and pound slightly until larger & slightly thinner. Sprinkle breasts with salt, pepper & garlic powder, then dredge in flour.
- In a large skillet, add olive oil and 1 Tbs butter over medium-high heat. When oil/butter is hot & bubbly, add the floured cutlets. Cook 4-5 minutes per side until golden. Transfer chicken to a plate & tent with foil.
- Add wine to the pan and deglaze for 1-2 minutes.
- Add tarragon and 2 Tbs butter and continue simmering for another 2-3 minutes.
- Add cream and simmer 2-3 minutes.
- Reduce heat to medium and return chicken breasts to the pan, Cook for 5 minutes or until chicken is cooked through and sauce has thickened to desired consistency.
- Plate chicken and spoon sauce over top. Garnish with sprinkle of fresh parsley if desired.