Creamy Tarragon Chicken Recipe
- Cook Time: 25 Minutes
- Yield: 4 servings
- This sauce is to die for!
Ingredients
- 1/4 tsp pepper, black fine grind
- 1 cup heavy cream
- 3 tbsp brandy OR chicken broth
- 1 lb boneless, skinless chicken breasts
- 1 to 2 tablespoons all-purpose flour
- 3 tbsp corn oil
- 1/4 cup finely chopped onions
- 1/4 tsp salt
- 1 tbsp Dijon mustard
- 1/2 tsp Tarragon Leaf
Directions
- Butterfly OR slice chicken to make about 12 thin medallions. Dust lightly with flour.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add chicken and cook for 4 to 5 minutes, turn and cook an additional 3 to 4 minutes. Note: chicken may need to be cooked in batches. Remove chicken and keep warm. Add brandy and cook until brandy is nearly evaporated.
- Add remaining 1 tablespoon oil and onions to skillet. Cook 2 minutes. Add cream, Dijon mustard, tarragon and black pepper. Continue to cook until slightly thickened, 3 to 4 minutes.
- To serve, place chicken on rice or pasta. Ladle sauce over chicken.
