Tarragon Chicken
"This is a very easy and quick recipe to make. I like to serve it with French-cut green beans, seasoned with a little garlic. It is also good served over rice."
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 1⁄4 lbs boneless skinless chicken breasts
- 2 shallots
- 2 teaspoons butter
- 1 tablespoon oil
- 1⁄2 cup sour cream
- 2 tablespoons fresh tarragon, chopped
- salt and pepper
directions
- Peel and chop the shallots.
- Cut the chicken into bite-size pieces.
- Season with salt and pepper.
- Heat the butter and oil together in a frying pan.
- Add the chicken pieces and stir so that they brown on all sides.
- Next add the shallots and let simmer 5 minutes over low heat.
- Pour the sour cream into the pan with the chicken and shallots, and let it cook down 1 to 2 minutes.
- Add the tarragon.
- Let simmer another 30 seconds.
- Serve immediately.
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Reviews
-
Kelley Ilove tarragon,and I like this chicken very much. It is quick to fix,which is a big plus for me. Thank you for posting,we will enjoy this recipe often. -
I tried it and this was really good. The chicken was very moist. I used 1 tblspn of dried tarragon and used onion powder instead of shallots because that's all I had. DELISH! Thank you for sharing!! -
Yummy! With the leftovers the next day, I shredded the chicken, added a little more sour cream, and had a great chicken salad. This is an easy recipe that is two meals in one!
-
A very quick and easy dish to prepare. The surprise was how good it tasted! I recommend this recipe to all. Thank you, -
Very simple, delicious variation on the classic Poulet a l'Estragon. It's also quite flexible; add onions, garlic, and/or dijon mustard to adapt to your appetite. I like to finish this off with 1/2 cup of chicken broth for a reduction that is perfect over rice or orzo.
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RECIPE SUBMITTED BY
Kelley Maillard
France
I'm an American living in France these past 20+ years. I am a wife, mother, English teacher (in a French high school), vegetarian, big-time history buff, small-time whisky enthusiast, amateur baker, and expert procrastinator.
When I'm not finding creative solutions to put things off that really shouldn't be, I can be found in my kitchen baking treats for my family. I used to bake using cake mixes and such, until I moved to France, where decent mixes are nowhere to be found (or cost a small fortune if you do find them). So if I wanted an American-style dessert, I had no choice but to make it from scratch using French ingredients. Yum! Baking quickly became my favorite hobby and I henceforth banned all mixes from my kitchen!
