Tarragon Cream Chicken

"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."
 
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photo by Zurie photo by Zurie
photo by Zurie
photo by Jubes photo by Jubes
photo by IngridH photo by IngridH
photo by breezermom photo by breezermom
photo by 2Bleu photo by 2Bleu
Ready In:
21mins
Ingredients:
8
Yields:
4 main dish servings
Serves:
4
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ingredients

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directions

  • Combine chicken and flour in a zip top bag. Shake well to coat eavenly.
  • Heat oil in a large skillet.
  • 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.
  • Add shallots and garlic. Cook 1 minute.
  • Add broth and tarragon. Cook 2 minutes.
  • Remove chicken to warm serving platter.
  • Add cream (and mustard, if using) to pan, bring to a boil, and cook, stirring, until slightly thickened.
  • Pour sauce over chicken and serve.

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Reviews

  1. Yummy. This is a wonderful upscale dish that I served over buttered pasta sprinkled with a bit of parmesan cheese. Also, when I removed the chicken from the pan (I used cubed breasts), I sprinkled them with a splash of lemon juice and it added a very nice touch. Thanks for sharing a delicious chicken dish. :)
     
  2. Another quick and easy weeknight dinner that my family enjoyed. I followed the recipe as written other then I used dried tarragon and half and half instead of whipping cream as that is what I had on hand. My family thought it could have used more seasoning but enjoyed it.
     
  3. Made for PAC 08. An excellent recipe for a quick and delicious dish! Ingrid's quantities and instructions are spot-on. As luck would have it I had a package of chicken tenders (here known as chicken fillets) in the freezer -- the very tender part of the chicken breasts. Instead of water for the chicken broth, I mixed chicken stock granules with white wine (we do not get canned broth in SA). I made a slight mistake and instead of taking the chicken out of the pan, I added the broth and cream to the tenders in the pan ... but the taste is the same!! Fresh French tarragon is not easy to find, so I used dried, like the others. This dish is great with basmati rice, veggies and salad. Delicious!!!
     
  4. Excellent, easy, French meal!! I put the tenders in a bowl and coated them with about a tablespoon of dijon mustard, and put them aside for about 20 minutes - while I chopped the garlic, shallot, and heated the OO in a skillet. I tossed the tenders in a bag with flour and proceeded as posted. I did use about 1 cup of chicken stock and 1/3 cup heavy cream and it made enough sauce for the 4 of us. It was delicious served with yellow rice, followed by a small salad. Will be making this again. Very rich, just like we like it. TY
     
  5. A lovely chicken dinner that was easy to prepare and had lovely flavours. Reviewed for ZWT8 and photo to be posted
     
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Tweaks

  1. When I saw the PAC photos of this, I couldn't resist trying it. I used a mixture of minced white onions and green onions instead of the shallots, I used dried tarragon instead of fresh and half and half instead of whipping cream. Very tasty. I couldn't believe how easy and quick it was.
     

RECIPE SUBMITTED BY

I live near Seattle, WA with my husband of 11 years and our pet ferrets. We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends. In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines. Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy. For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them. I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"><img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/AMpageSticker.jpg" border="0" alt="Photobucket"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"><img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg">[IMG] http://i37.photobucket.com/albums/e95/momaphet/Food/banner10.jpg[/IMG]
 
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