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This elegant yet simple chicken dish celebrates the fresh, anise-like notes of tarragon paired with the bright bite of parsley. The chicken breasts are dredged in a seasoned flour mixture and pan-seared until golden, then simmered in a delicate white wine reduction infused with garlic and bouillon. The result is tender, juicy meat bathed in a silky, herbaceous sauce that is rich in flavor but light on the palate. It is perfect for a sophisticated weeknight dinner or a special occasion meal. The cooking method ensures the chicken remains moist while the herbs infuse every bite with aromatic freshness.
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Chicken With Fresh Tarragon And Parsley
Description
This elegant yet simple chicken dish celebrates the fresh, anise-like notes of tarragon paired with the bright bite of parsley. The chicken breasts are dredged in a seasoned flour mixture and pan-seared until golden, then simmered in a delicate white wine reduction infused with garlic and bouillon. The result is tender, juicy meat bathed in a silky, herbaceous sauce that is rich in flavor but light on the palate. It is perfect for a sophisticated weeknight dinner or a special occasion meal. The cooking method ensures the chicken remains moist while the herbs infuse every bite with aromatic freshness.Ingredients
Directions
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In a shallow bowl, combine the grated Romano cheese, flour, paprika, and ground black pepper to create the dredge mixture.
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Pat the boneless chicken breasts dry with paper towels, then coat both sides thoroughly with the flour mixture, shaking off any excess.
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Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and brown slowly on both sides, about 3-4 minutes per side, until golden.
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While the chicken browns, mix 3/4 cup white wine, fresh tarragon, chicken bouillon crystals, and the crushed garlic clove in a small bowl.
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Pour the wine mixture over the browned chicken in the skillet. Bring to a gentle simmer, cover, and cook over low heat for 35 minutes, or until the chicken is cooked through.
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Transfer the cooked chicken to a serving platter and tent with foil to keep warm.
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In a small bowl, whisk together 1 tablespoon of white wine, chopped fresh parsley, and cornstarch until smooth.
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Pour the wine and cornstarch mixture into the hot juices remaining in the skillet. Stir constantly until the sauce thickens and becomes glossy.
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Pour the thickened herb sauce over the chicken on the serving platter and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 25.6kcal
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 1.6g8%
- Cholesterol 6.5mg3%
- Sodium 24.1mg2%
- Total Carbohydrate 0.2g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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