Receta Chicken with Tarragon Cream Sauce

by Midnight Baker

This chicken cooked in a rich and delicate tarragon cream sauce is ready in 30 minutes.  The family will love this and so will guests! Tarragon & Chicken Tarragon is a great herb to use with chicken. Not many people realize this. That included me until a chef friend used it to flavor his broiled chicken. Thanks to my friend Klaus (he’s since passed), I discovered this great herb and it’s many uses. Think Outside the Box Up until I had Klaus’ chicken, the only herbs I ever thought to use with poultry were sage and thyme.  Sage and thyme are great herbs, and I’m a big-time lover of thyme, but I’ve tried to think “outside the box” when it comes to using herbs. Another thing I love is a quick skillet dinner that’s tasty and ready in 30 minutes or less. This chicken with tarragon cream sauce wins in both those categories. The Prep I sliced the chicken breast in strips. The chicken may be left whole if you wish, but if you leave the chicken breast whole, I strongly recommend pounding it down to 1/4-inch so it cooks rapidly and evenly. I put mushrooms in this because I really like them. If you don’t like mushrooms, then leave them out. It won’t affect the flavor. I also used fresh tarragon, but the variety you find in the spice aisle is fine too. I prefer using fresh herbs when I can. I served this over pasta, but it would also be good served over rice.   Chicken with Tarragon Cream Sauce   Save Print Prep time Cook time Total time   Author: Judith Hannemann Serves: 4 Ingredients 1 lb boneless skinless chicken breast cut in strips (see NOTES) 8 oz mushrooms, cut in half (optional) 3 tbs butter, divided 1 clove garlic, minced 1 tbs chopped fresh tarragon -OR- 1 tsp dried 2 cups chicken stock ½ cup heavy cream 1 tsp salt ¼ tsp pepper Thickener: 2 tbs flour ¼ cup water Instructions Melt 2 tbs of the butter in a large skillet over medium heat. Brown chicken well on both sides and remove from pan Melt the remaining 1 tbs of butter in the same skillet. Cook mushrooms until they begin to brown. Add the chicken back to the pan. Add the garlic, stock and tarragon to the pan. Cover and simmer for 10 minutes. Mix the flour and water so there are no lumps. Stir this mixture into the pan stirring constantly until liquid begins to bubble. Add the cream and heat through. Serve over pasta or rice. Notes Chicken breast may be left whole, but pound it down to ¼-inch so it cooks quickly and evenly. 3.5.3208   Yum