fresh tarragon chicken
(1 rating)
A lightened tarragon chicken. From EatingWell.com. I served the chicken with saffron pilaf and steamed vegetables.
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(1 rating)
yield
4 (approximately)
prep time
15 Min
cook time
10 Min
method
Stove Top
Ingredients For fresh tarragon chicken
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4skinless chicken thighs, pounded to 1/2" thickness (thighs replaced chicken breasts)
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salt
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cracked black pepper
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1 Tbspolive oil
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1/4 cshallots, peeled and thinly sliced
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1/2 cchicken broth
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1/2 cdry white wine
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1 Tbspdijon mustard or grain mustard
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2 Tbspcreme fraiche (if you don't have creme fraiche use the same amount of heavy cream or sour cream)
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smpinch freshly grated nutmeg (small pinch!)
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1 Tbspfresh tarragon leaves, finely minced plus more for garnish (*fresh* only, please!)
How To Make fresh tarragon chicken
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1Season chicken on both sides with salt and pepper. Heat half of the olive oil in a large heavy skillet over medium heat. Add the chicken and cook until well browned, about 3 minutes per side. Transfer to a plate and cover or tent with foil.
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2Add the remaining olive oil to pan. Add shallots; cook, stirring, until softened, 2 to 3 minutes. Add broth and wine and bring to a medium simmer. Cook until reduced by half, about 3 minutes.
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3Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 3-4 minutes. Transfer the chicken to a warmed platter. Stir mustard, sour cream, nutmeg and tarragon into sauce. Warm through. Season to taste with salt and pepper and spoon over the chicken. Garnish chicken thighs with fresh tarragon sprig.
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