Creamy Tarragon Chicken

Creamy Tarragon Chicken

Creamy Tarragon Chicken
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 25 Minutes
  • icons/brand/silverware copy Created with Sketch. 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

  1. Butterfly OR slice chicken to make about 12 thin medallions.  Dust lightly with flour. 
  2. 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. 
  3. 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. 
  4. To serve, place chicken on rice or pasta.  Ladle sauce over chicken.
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