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


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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

How to Make Creamy Tarragon Chicken Breasts


  • 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.

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About Creamy Tarragon Chicken Breasts

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

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