Description
This classic Tarragon Chicken recipe features tender chicken cutlets cooked in a rich and creamy tarragon wine sauce. Perfectly pan-seared and simmered with fresh herbs and cream, this dish offers a beautiful balance of flavors making it ideal for an elegant weeknight dinner or special occasion.
Ingredients
Scale
Chicken
- 2 large chicken breasts (cut in half lengthwise, total 4 cutlets)
- Salt & pepper (to taste)
- 1/2 teaspoon garlic powder
- Flour (for dredging, about 1/3 cup)
Sauce & Cooking
- 1 tablespoon olive oil
- 3 tablespoons butter (divided)
- 2/3 cup dry white wine
- 1 tablespoon fresh tarragon (chopped)
- 1/2 cup heavy/whipping cream
Garnish
- Fresh chopped parsley (optional, for serving)
Instructions
- Prepare the chicken: Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Season each with salt, pepper, and garlic powder. Lightly dredge the cutlets in flour, shaking off any excess.
- Sear the chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once the pan is hot, add the chicken cutlets and cook for 4-5 minutes on each side until golden brown. Remove the chicken and set aside on a plate.
- Deglaze the pan: Pour the dry white wine into the skillet, stirring to scrape up browned bits stuck to the bottom. Let it bubble gently for about one minute to reduce slightly.
- Add tarragon and butter: Stir in the remaining 2 tablespoons of butter and the chopped fresh tarragon. Continue to simmer the sauce for 2 more minutes to develop flavors.
- Finish with cream and chicken: Add the heavy cream back to the pan along with the cooked chicken cutlets. Reduce heat to medium and cook for an additional 5 minutes, or until chicken is fully cooked and the sauce has thickened. Adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley if desired before serving.
Notes
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor.
- Ensure chicken breasts are pounded or sliced to even thickness for consistent cooking.
- Do not overcrowd the pan when searing to get a good golden crust.
- Fresh tarragon provides the best aroma; dried tarragon can be used but less flavor-intense.
- This dish pairs well with steamed vegetables, rice, or buttered noodles.
- Leftover sauce can be warmed gently but cream may separate if overheated.
