This elegant yet simple chicken dish showcases the bright, anise-like notes of fresh tarragon balanced with the clean freshness of parsley. The boneless chicken breasts are lightly coated in a savory blend of romano cheese, flour, and spices before being seared to golden perfection. They finish cooking gently in a fragrant white wine reduction infused with garlic and bouillon. The result is a tender, juicy main course with a silky, rich sauce that clings beautifully to the meat. It is perfect for a special weeknight dinner or a light weekend meal, offering a sophisticated French-inspired flavor profile without complex techniques. Serve with steamed rice or crusty bread to soak up the delicious juices.
Chicken With Fresh Tarragon & Parsley
Description
This elegant yet simple chicken dish showcases the bright, anise-like notes of fresh tarragon balanced with the clean freshness of parsley. The boneless chicken breasts are lightly coated in a savory blend of romano cheese, flour, and spices before being seared to golden perfection. They finish cooking gently in a fragrant white wine reduction infused with garlic and bouillon. The result is a tender, juicy main course with a silky, rich sauce that clings beautifully to the meat. It is perfect for a special weeknight dinner or a light weekend meal, offering a sophisticated French-inspired flavor profile without complex techniques. Serve with steamed rice or crusty bread to soak up the delicious juices.Ingredients
Directions
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In a shallow bowl, combine the grated romano cheese, flour, paprika, and ground black pepper to create a coating mixture.
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Pat the boneless chicken breasts dry and coat both sides thoroughly with the cheese and flour mixture, shaking off any excess.
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Heat olive oil in a large skillet over medium heat and add the coated chicken breasts.
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Brown the chicken slowly on both sides until golden, taking care not to burn the cheese coating.
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In a small bowl, whisk together 3/4 cup white wine, fresh tarragon, chicken bouillon crystals, and crushed garlic.
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Pour the wine and herb mixture over the browned chicken in the skillet.
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Cover the skillet and simmer over low heat for about 35 minutes, or until the chicken is cooked through and tender.
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While the chicken simmers, mix the remaining 1 tablespoon white wine, chopped fresh parsley, and cornstarch in a small bowl until smooth.
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Transfer the cooked chicken to a serving platter and cover loosely with foil to keep warm.
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Pour the wine and cornstarch mixture into the hot juices remaining in the skillet.
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Stir the sauce constantly over medium heat until it thickens and becomes glossy.
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Pour the finished sauce over the chicken breasts 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.
