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“This recipe came from a Williams-Sonoma cookbook. It is wonderful served with lemon risotto.”

Ingredients Nutrition


  1. In a large sauté pan or fry pan over medium-high heat, melt the butter with the olive oil.
  2. When hot, add the chicken, season with salt and pepper and sauté until cooked through.
  3. Transfer the chicken to a warmed plate and keep warm.
  4. Pour off any excess fat from the pan and place the pan over medium-low heat. Add the shallot and sauté, stirring, until translucent, 1 to 2 minutes.
  5. Add the tarragon and cream, increase the heat to medium and stir with a wooden spoon, scraping up any browned bits from the pan bottom and blending well. Cook, stirring, until bubbling and thickened slightly, 2 to 3 minutes.
  6. Season with salt and pepper and a squeeze of lemon juice.
  7. Return the chicken to the pan and turn each breast several times in the sauce until well coated and hot.
  8. Transfer the chicken to a warmed serving plate or individual plates and spoon the remaining sauce over the chicken.
  9. Sprinkle with parsley and serve immediately.

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