Chicken Breasts Tarragon

chefs-mate chefs-mate 0 Comments
Servings: 8 Difficulty: Intermediate
Jump To Recipe Print Recipe
0 Add to Favorites
Elegant pan-seared chicken breasts with a rich, creamy tarragon and cognac sauce.
Chicken Breasts Tarragon recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This classic dish features tender chicken breasts braised in a sophisticated sauce of cognac, white wine, and fresh herbs. The earthy notes of tarragon and chervil pair beautifully with the richness of light cream and sautéed mushrooms. It’s a restaurant-quality meal that feels luxurious yet manageable for a special weeknight dinner or date night. The flambé step adds a subtle smokiness, while the creamy sauce coats the chicken perfectly. Serve with rice or mashed potatoes to soak up every drop of the flavorful sauce.

Chicken Breasts Tarragon recipe image
Print Recipe
0 Add to Favorites

Chicken Breasts Tarragon

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 123.8

Description

This classic dish features tender chicken breasts braised in a sophisticated sauce of cognac, white wine, and fresh herbs. The earthy notes of tarragon and chervil pair beautifully with the richness of light cream and saut&# 195;©ed mushrooms. It’s a restaurant-quality meal that feels luxurious yet manageable for a special weeknight dinner or date night. The flambé step adds a subtle smokiness, while the creamy sauce coats the chicken perfectly. Serve with rice or mashed potatoes to soak up every drop of the flavorful sauce.

Ingredients

Directions

  1. Bone the chicken breasts by cutting through the membrane, bending back to break bones, and removing the bone, rib cage, wishbone, tendons, and skin. Cut each breast in half.
  2. In a 6-quart Dutch oven, heat olive oil and 2 tablespoons of margarine over medium-high heat.
  3. Sauté chicken breasts in batches until browned on all sides. Remove chicken to a plate and brown the remaining pieces.
  4. To the drippings in the Dutch oven, add chopped shallots and sliced carrots. Sauté, stirring frequently, for 5 minutes until golden.
  5. Return the chicken to the Dutch oven. Heat cognac in a ladle over a flame until it ignites, then pour the flaming liquid over the chicken.
  6. Add dry white wine, chopped fresh tarragon, chervil, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer gently for 30 minutes.
  7. Remove chicken to a heated serving platter and keep warm. Strain the cooking liquid into the Dutch oven, discarding the vegetables.
  8. In a small bowl, whisk together light cream, egg yolk, and flour until smooth.
  9. Stir the cream mixture into the hot drippings in the Dutch oven. Cook, stirring constantly, just until the sauce thickens and comes to a gentle boil. Add more wine if the sauce is too thick.
  10. While the sauce finishes, sauté sliced mushrooms in the remaining margarine for 5 minutes until tender.
  11. Spoon the creamy tarragon sauce over the chicken. Garnish with the sautéed mushrooms and fresh tarragon sprigs before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 123.8kcal
% Daily Value *
Total Fat 2.7g5%
Saturated Fat 0.8g4%
Cholesterol 63.8mg22%
Sodium 55.5mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 23.2g47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, tarragon, cognac, cream sauce, mushrooms, flambé, chervil, shallots, white wine, dinner, elegant, braised, herbs, pan-seared, comfort food, easy, protein, classic, family meal, savory
Recipe Card powered by WP Delicious

Leave a Comment