Creamy Tarragon Chicken Breasts
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- boneless chicken breast halves
- salt & pepper
- 1/4 c
- all-purpose flour
- 1/2 c
- 2 Tbsp
- finely chopped onion
- 1/2 c
- white wine, dry
- 1 Tbsp
- fresh tarragon chopped, 1/2 tsp dried
- 1 c
- chicken broth
- 3/4 c
- heavy cream
1Season chicken breasts with salt and pepper; dredge in flour. Set aside the remaining flour.
2In a large skillet, heat 3 tablespoons of butter over medium heat. Brown chicken on both sides. Remove chicken and keep warm.
3Add onion to skillet and saute for 1 minute.
4Add wine to skillet; increase heat to high and cook until liquid is almost evaporated, stirring to loosen browned bits on bottom of skillet.
5Reduce heat. Add reserved flour, making a thick paste. Add tarragon and chicken broth. Return chicken to skillet. Cover and cook until tender, about 20 to 25 minutes.
6Remove chicken breasts to platter. Add remaining butter and heavy cream to the skillet. Heat through; pour creamy tarragon sauce over chicken breasts.