Chicken with Tarragon Cream Sauce

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Tarragon is a quintessential herb for French cuisine and if you have yet to discover your taste for it, here’s a delicious, easy chicken tarragon recipe to start you off.

Serves 4

4 chicken breasts, skinned and boned

2 tbsp olive oil

25g butter

1 clove garlic, crushed

2 tbsp chopped fresh tarragon (or 1 tbsp dried)

1 tsp French mustard

1 tsp lemon juice

½ cup cream

¼ cup dry white wine (optional)

Salt and pepper to season

In a pan, heat the oil until moderately hot but not smoking – look for heat waves coming off it. Add the chicken breasts skin (if it had any) side down. They should sizzle mildly when they hit the pan. Cook until golden but not browned. Gently turn them over, add the garlic to the pan and continue cooking for 4-5 minutes. Add the butter to the pan and while this slowly melts, combine the tarragon, mustard, lemon juice and wine and add to the pan. Allow to simmer for about 1 minute. You will smell the wine “cooking off” as the alcohol evaporates. Now stir in the cream and allow to simmer and thicken for about 10-15 minutes, basting the chicken breasts if you feel like it. Check that the chicken is cooked through – it should be firm to the touch and tender when cut.

Fresh

Fresh is the television viewer, radio listener and internet surfers guide to the freshest and best new food news, supermarket products and associated recipes to match. We only use and recommend products that are innovative, fast, fun and tasty. Must-have additions to any Kiwi kitchen.  

Fresh is run by Trudi Nelson, and keeps household shoppers ‘in the know’ about exciting, new products, food news and recipes. If it’s Fresh, it’s here!

 
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