Description
A delightful dish with succulent chicken enveloped in a rich, creamy sauce infused with fresh tarragon and garlic.
Ingredients
Scale
- 4 boneless chicken breasts
- 1 cup heavy cream
- 2 tablespoons fresh tarragon, chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth (or white wine)
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper to taste
Instructions
- Season the chicken on both sides with salt and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat until sizzling.
- Add the chicken to the pan and cook for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken and keep it warm.
- In the same pan, add minced garlic and sauté for 30 seconds until fragrant.
- Add chicken broth (or white wine), scraping up browned bits from the pan.
- Lower the heat and stir in the heavy cream. Mix well and add chopped tarragon.
- Return the chicken to the skillet, spooning the sauce over it. Simmer on low for a few minutes to soak up the flavors.
- Serve hot over rice, pasta, or mashed potatoes.
Notes
For a vegetarian option, substitute chicken with tofu and use sour cream instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 85mg
Keywords: chicken, creamy, tarragon, garlic, family recipe, easy dinner, French cuisine