Tarragon Skillet Chicken Recipe

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Tarragon Skillet Chicken

Kimberly Grell


Broilers are the leading farm product in some states, so chicken is a staple on many dinner tables. This dish will earn you rave reviews!

pinch tips: How to Carve a Whole Chicken




25 Min


25 Min


1-1/2 lb
boneless skinless chicken halves
salt and pepper to taste
1 tsp
lemon pepper seasoning
1/4 c
butter, cubed
2 Tbsp
minced green onions
1 c
heavy cream
2 Tbsp
lemon juice
1 tsp
dried tarragon
hot cooked rice

Directions Step-By-Step

Pound chicken to 1/4 inch thickness; cut each half into three pieces. Season with salt, pepper and lemon pepper seasoning. In a large skillet, saute a third of the chicken at a time in butter until browned and no longer pink. Remove and keep warm.
in the same skillet, saute onions until tender. Add the cream, lemon juice and tarragon; bring to a boil. Cook and stir 5-6 minutes or until thickened. Serve with chicken and rice.
*TIP*: Serve this with cooked fresh asparagus to complete your family's dinner. Asparagus is a good source of protein, Vitamin A and Vitamin C.

About this Recipe

Course/Dish: Chicken