tarragon chicken
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.
prep time
cook time
method
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yield
4 serving(s)
Ingredients
- 4 - bone-in chicken breast halves, with skin
- 3 tablespoons ginger, chopped fine
- - kosher salt and freshly ground black pepper to taste
- 3 tablespoons all purpose flour
- 3 tablespoons olive oil, extra virgin
- 1 medium onion, finely chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons sour cream
- 1/2 cup dry white wine
- 3 tablespoons tarragon, chopped
How To Make tarragon chicken
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Step 1Rub 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.
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Step 2Lightly 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.
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Step 3Heat 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.
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Step 4Add 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.
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Step 5Heat 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.
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Step 6To 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.
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