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Rich, creamy and super easy to make, this Tarragon Chicken is a weeknight dinner that's as quick and comforting as it is delicious! Made with chicken breasts, fresh tarragon, white wine, chicken broth, shallots and heavy cream. You can totally switch up the herbs if you'd prefer something other than tarragon!

Tarragon Chicken

Rich, creamy and super easy to make, this Tarragon Chicken is a weeknight dinner that's as comforting as it is delicious! You can totally switch up the herbs if you'd prefer something other than tarragon!

Course Main Course
Cuisine American
Keyword tarragon chicken
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Author Jessy Freimann, The Life Jolie

Ingredients

  • 6 Tablespoons salted butter, divided
  • 3 large boneless skinless chicken breasts, filleted (slice each piece horizontally into 2 even pieces, so 6 pieces total)
  • 2 teaspoons fresh tarragon (or any other fresh herb of your choice), chopped and divided
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 3/4 cup flour, divided
  • 1/4 cup shallots, minced
  • 3/4 cup white wine
  • 1 14.5 ounce can chicken broth
  • 1/3 cup heavy cream
  • The pasta of your choice, cooked to al dente as per package directions

Instructions

  1. Melt 2 Tablespoons butter in a large skillet over medium-medium high heat.

  2. While the butter melts, place the filleted chicken breasts onto a cutting board and cover with plastic wrap. Pound them to 1/4 inch thickness with a meat mallet (you can also use a rolling pin if need be).

  3. Season the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon chopped fresh tarragon.

  4. Place 1/2 cup flour in a shallow bowl and dredge the chicken pieces in the flour, lightly tapping off the excess.

  5. When the butter is fully melted and covering the bottom of the skillet, cook the chicken pieces for around 2-3 minutes per side until golden brown and remove from the pan into a side plate. Work in batches so you don't overload the pan and if  it seems to be drying out, feel free to add a little bit more butter.

  6. Once the chicken is removed from the pan, melt 4 more tablespoons butter. 

  7. Add the shallots to the pan and saute for around a minute to soften, stirring frequently.

  8. Stir in 4 tablespoons flour until there are no more lumps. Sauté for another minute until fragrant.

  9. Add wine and deglaze the pan. Then add chicken broth and heavy cream and stir to fully combine.

  10. Reduce the heat to medium and simmer the sauce for 5 minutes. 

  11. Add 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon fresh chopped tarragon to the pan and stir to combine.

  12. Add the chicken back into the pan and simmer for another 5 minutes.

  13. Serve immediately over pasta.