Tarragon Creamy Chicken & Farro - Cooking Today with Chef Brooks

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Put on gloves and season chicken breasts on both sides with salt and black pepper.

Heat 1-2 tablespoons of olive oil in a pan over medium heat.

Cook farro in a separate pan, seasoning with salt and pepper.

Add chicken breasts to the hot oil and brown on both sides for about 1-2 minutes each.

Remove browned chicken breasts from the pan and set aside on a plate.

Chop shallot and add to the same pan, cooking until translucent, about 2 minutes.

Deglaze the pan with about half a cup of dry white wine, scraping the bottom.

Add chopped fresh tarragon to the pan and stir.

Pour in 3/4 cup of heavy cream gradually, bringing the mixture to temperature.

Return the chicken breasts to the pan and let them cook in the cream sauce until fully cooked.

Check the internal temperature of the chicken, aiming for 170 degrees Fahrenheit.

Once the cream has thickened, plate the chicken with the sauce over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens