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Chicken Tarragon

October 6, 2009

After last week’s feast I had a number of not-that-usual ingredients left in my refrigerator that were not-that-cheap, so I began investigating recipes to use them up.  I had to buy tarragon for an asparagus dish and wanted to explore other uses for the anise-flavored herb.  Then I remembered a delicious chicken dish that I had one evening in a very lovely Mom-and-Pop type place near where I went to college.  The bistro has since closed, but the lingering memory of Tarragon Chicken has remained with me over the years.  I found this recipe “Chicken in Tarragon Cream Sauce” on allrecipes.com (which is one of my most frequently visited websites).

Chicken in Tarragon Cream Sauce

Vegetable cooking spray

2 tsp. lemon pepper (I’m not sure how much I actually used, I just seasoned both sides of the chicken well)

4 skinless, boneless chicken breasts

2 shallots, chopped

2 cloves garlic, mined

1 cup chicken broth (I used my homemade stock, see previous post: Simple Chicken Stock)

1/4 cup light cream

1 tablespoon chopped fresh tarragon leaves

1.) Season the chicken with lemon pepper seasoning.  Spray nonstick skillte with cooking spray and heat 1 minute.

2.) Add chicken and cook for about 3-4 minutes on each side, or until browned.  Add shallots and garlic and cook until tender. Tip: Push the chicken to one side of the pan so that the shallots can cook evenly.  You should lower the heat so they don’t scorch.

3.) Add broth, cream and tarragon.  Heat to a boil.  Cover and cook over low heat 5 minutes or until done.

I loved this dish for its simple list of ingredients, short cooking time and clean flavor.  This dish really popped when I added the tarragon to the skillet.  The lovely aroma filled the kitchen as it was simmering.  The chicken came out very moist and tender.  My only criticism was that the cream separated a little from the broth.  I don’t typically make cream sauces, so I’m not sure if this was a recipe issue, or a chef issue.  If you have any cream sauce tips, please let me know!  As per my husband’s request, the next time I make this recipe I will reduce the sauce a little and add some butter to make it a little more decadent.

I served the chicken tarragon with boldly buttered fine egg noodles and a steamed broccoli-carrot-cauliflower medly.  On the side I also splurged and made those pop-out-of-the-can crescent rolls.  It was a neccessary indulgence, that also happened to be on sale this week at the food store.

Chicken in Tarragon Cream Sauce

Chicken in Tarragon Cream Sauce

Finally, as I did a little research to prepare this week’s post, I came across some interesting facts about tarragon.  Since it is an herb that I am unfamiliar with, I wanted to know more about it for my own culinary development.  I found these links from about.com to be especially helpful.

Tarragon Cooking Tips – Cooking with Herbs

Tarragon History

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One Comment leave one →
  1. October 7, 2009 2:10 am

    I *love* chicken and tarragon together. Such a great, classic combination.

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