Tarragon Skillet Chicken

Zelda Hopkins


My Mom use to make this dish when I was a kid. I did not like it then but as I got older my taste buds changed and I like it now. enjoy!!!!!!!!!!!!!!!!!!!!!!

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★★★★★ 1 vote
serves 4
15 Min
20 Min
Stove Top


2 c
rice, cooked and hot
1 1/2 lb
chicken breast halves, skinless and boneless
1 pinch
salt and pepper
1 tsp
lemon pepper
1/4 c
2 Tbsp
minced green onions
1 c
heavy cream
1 tsp
tarragon, dried


1Pound chicken to 1/4 inch thickness; Cut each half into three pieces. Season with salt and pepper, and lemon pepper. In a large skillet, saute a third of the chicken at a time in butter until browned and no longer pink, about 10 minutes. Remove and keep warm. In the same skillet, saute onions until tender. Add cream, lemon juice and tarragon; bring to a boil. Cook and stir until thickened, about 5-6 minutes. Put chicken in skillet for a minute.Serve chicken over rice.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #rice, #tarragon