Creamy Chicken Tarragon | Elegant French Comfort in a Velvety Herb Sauce!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Slice your chicken breasts right through the center 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 center 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 1-2 mins. Pour in wine and use your wooden spoon to scrape off any flavor 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!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens