Tarragon Chicken

Amy Herald




☆☆☆☆☆ 0 votes

10 Min
1 Hr


  • 6
    bone in chicken breasts, trimmed of fat & skin
  • 1/2 tsp
  • 1/4 tsp
  • 1 Tbsp
    fresh tarragon or 1 tsp. dried tarragon
  • 1 small
    onion, finely diced
  • 1 Tbsp
    butter, melted
  • 1 1/2 c
    white wine
  • 1/4 c
  • 2/3 c
    heavy cream
  • 2 Tbsp
    all purpose flour
  • 2 Tbsp
  • 1/8 tsp
  • ·
    hot cooked rice

How to Make Tarragon Chicken


  1. Place chicken in a lightly greased 12x8" baking dish; Sprinkle with salt, 1/4 tsp. pepper, tarragon and onion. Add 1 Tbsp. melted butter, wine, and water; cover and bake at 350 for 1 hour or until chicken is tender. Remove to serving platter and keep warm.
  2. Drain drippings into a small mixing bowl and stir in heavy whipping cream.
  3. Melt 2 Tbsp. butter in sauce pan, add 2 Tbsp. flour, mix well with a wire whisk. Pour in Heavy cream mixture. Cook over medium heat, stirring constantly until the mixture is thickened and bubbly. Stir in 1/8 tsp. pepper. Serve chicken and gravy over rice. Yield 6 servings.

Printable Recipe Card

About Tarragon Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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