Chicken with Tarragon Cream Sauce


Chicken with Tarragon Cream Sauce
Servings: 4


2 tablespoons olive oil
4 chicken breasts, skinned and boned
1 clove garlic, crushed
25g butter
2 tablespoons chopped fresh tarragon (or 1 tablespoon dried)
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/4 cup dry white wine (optional)
1/2 cup cream
salt and pepper

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100035


This emulates a dish I tried at a restaurant in Lyon that has 3 Michelin stars.  To me it exemplifies the best of French cooking - simple yet elegant and perfect for a quick dinner.


Heat the oil in a heavy-based frying pan until moderately hot.  Add the chicken breasts - they should sizzle mildly when they hit the pan.  Cook until golden but not browned.  Turn them over, add the garlic to the pan and continue cooking for 4-5 minutes.

Add the butter to the pan. Combine the tarragon, mustard, lemon juice and wine and add to the pan.  Simmer for 1 minute to cook off the alcohol, then stir in the cream and simmer for 10-15 minutes to thicken, 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.

Serve with long-grain rice and a simple salad.


Braised Dishes

Join Up  now to save this recipe to 'My Recipes'

Already joined up? Sign In