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Tarragon Cream Chicken

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“This came from Cooking Pleasures Magazine, March 2008. I haven't tried it yet, but it looks easy and yummy. If you don't have tenders, you can substitute boneless, skinless breasts, but you may need to cook a bit longer. For a dish with a little more zing, add 2 teaspoons of course ground mustard with the cream. Updated 7/28/11: I made this for dinner last night, and the family loved it! I used the optional mustard, and it really made the sauce.”
4 main dish servings

Ingredients Nutrition


  1. Combine chicken and flour in a zip top bag. Shake well to coat eavenly.
  2. Heat oil in a large skillet.
  3. Remove chicken from bag and shake off excess flour. Cook over medium heat about 6 minutes, turning once, until no longer pink in the middle.
  4. Add shallots and garlic. Cook 1 minute.
  5. Add broth and tarragon. Cook 2 minutes.
  6. Remove chicken to warm serving platter.
  7. Add cream (and mustard, if using) to pan, bring to a boil, and cook, stirring, until slightly thickened.
  8. Pour sauce over chicken and serve.

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