Creamy Tarragon Chicken Breasts

Catherine Erwin


With fresh tarragon growing in the garden, this is a perfect dish to feed our family. Add some mashed potatoes and a salad and you have a great mid-week meal!

★★★★★ 4 votes
15 Min
1 Hr


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.

About this Recipe

Course/Dish: Chicken
Other Tags: Quick & Easy, For Kids
Hashtags: #creamy, #tarragon, #breast