Quick, Easy & Impressive Creamy Tarragon Chicken

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat 2 tablespoons of oil over medium to high heat in a large pan.

Season 4 chicken breasts with about 0.5 teaspoons of salt and 0.5 teaspoons of black pepper.

Add chicken breasts to the pan and cook for about 3 minutes on one side until sealed and golden.

Turn the chicken over and move to one side of the pan.

Add a small finely diced onion to the space in the pan along with 2 minced cloves of garlic.

Cook for about 3 to 4 minutes, stirring often until the onions start to soften.

Add 120 ml (about half a cup) of white wine to the pan and let it bubble away for 3 to 4 minutes until nearly all evaporated.

Add 120 ml (half a cup) of chicken stock to the pan.

Add 1 teaspoon of dried tarragon or 2 tablespoons of finely chopped fresh tarragon and 180 ml (three quarters of a cup) of double cream.

Stir together and bring to the boil, then simmer gently for 6 to 8 minutes until the sauce has thickened and chicken is completely cooked through.

Taste the sauce and adjust tarragon as needed before serving.

Serve the chicken and sauce, sprinkle with more fresh tarragon and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens