Tarragon Chicken

Marsha Gardner


I have tarragon running wild in my herb garden and needed to do something with it. I found this classic French recipe and decided to give it a try. Wow is the chicken great with ginger and tarragon in a cream sauce. I served it with asparagus as suggested because we have a huge asparagus bed and I had frozen some of the extra.

pinch tips: Flour, Eggs & Breading Techniques





bone-in chicken breast halves, with skin
3 Tbsp
ginger, chopped fine
kosher salt and freshly ground black pepper to taste
3 Tbsp
all purpose flour
3 Tbsp
olive oil, extra virgin
1 medium
onion, finely chopped
1 c
chicken broth
1 c
heavy cream
2 Tbsp
sour cream
1/2 c
dry white wine
3 Tbsp
tarragon, chopped

Directions Step-By-Step

Rub the chicken breast halves with salt and chopped ginger. Watch the ginger, you just want to flavor the meat, but not overpower the sauce. Discard the ginger.
Lightly coat the chicken in flour.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil skin side first. Chicken should be about 3/4 cooked but the skin should be browned and crisp. Remove from pan and set aside.
Heat remaining 3 tablespoons of olive oil in the skillet, and saute chopped onion until soft and translucent. Use the chicken broth to deglaze the pan. Stir in the cream and sour cream. Reduce heat to low, and simmer until the mixture has reduced by 1/4. Stir in the white wine until well blended.
Add the tarragon to the pan, and place chicken breasts on top of tarragon. Cook over low heat, spooning sauce over chicken, until the sauce has become very thick, the chicken is no longer pink, and its juices run clear.
Heat one inch of lightly salted water to boiling in a large saucepan. Cut one inch off of the bottom of the asparagus stems. Place asparagus into the pan, cover and steam for 5 to 7 minutes, or until tender but still bright green. Remove from heat, and drain.
To serve, place 4 asparagus spears onto each plate with all of the tips facing the same direction. Place one chicken breast skin side up onto each plate so that it covers the stems of the asparagus, but the tips are exposed. Squeeze lemon over the asparagus. Spoon sauce over the chicken, and to the side of the asparagus.

About this Recipe

Course/Dish: Chicken
Regional Style: French