Creamy Tarragon Chicken

Chicken drenched in a Creamy Tarragon Sauce. Quick and easy dinners don’t come more delicious than this!

Creamy Tarragon Chicken | Serves 4

FULL RECIPE POST: https://www.dontgobaconmyheart.co.uk/creamy-tarragon-chicken/

INGREDIENTS

2 large Chicken Breasts, brought close to room temp (approx 9oz/250g each)
3/4 cup / 180ml Heavy/Double Cream, at room temp
3/4 cup / 180ml Chicken Stock
1/4 cup / 60ml White Wine (see notes)
1/4 cup / 20g freshly grated Parmesan
2 Shallots, finely diced
2 cloves of Garlic, finely diced
1 tbsp finely diced Fresh Tarragon, plus more to serve (optional)
1 tbsp Olive Oil
1 tbsp Butter
1/2 tsp Salt, plus more to taste
1/4 – 1/2 tsp Black Pepper, plus more to taste

METHOD

Slice your chicken breasts right through the centre to make 4 even sized breasts. Rub 1/2 tsp salt and 1/4-1/2 tsp black pepper into the meat.

Add 1 tbsp butter and olive oil to a large pan over medium-high heat. Add chicken breasts and fry both sides until golden, with the centre cooked right through. Remove and place to one side. Lower heat to medium.

Add in shallots and fry until they begin to soften/brown, then add garlic and fry for another 1-2mins. Pour in wine and use your wooden spoon to scrape off any flavour stuck to the pan. Simmer until the wine reduces right down. This is important to burn off the alcohol.

Pour in stock and cream, then add 1 tbsp finely diced fresh tarragon. Turn heat to low and gently simmer for 5mins, or until the sauce starts to thicken slightly. Stir in parmesan then add salt & pepper to taste. Give it a final stir and simmer for another couple of minutes until the sauce thickens.

Add chicken back to the pan and coat in the sauce. Sprinkle over a pinch more tarragon (optional) then serve up with potatoes and veg of choice!

As always, for full nutrition, guidance and recipe notes head to the full blog post: https://www.dontgobaconmyheart.co.uk/creamy-tarragon-chicken/

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See you next time 🙂