When you need a quick and easy recipe to impress, look no further than this Creamy Tarragon Chicken. Tender chicken breast is bathed in a cream sauce made with fragrant tarragon for a little taste of French cooking at home.
1/2cup white wineeg. Pinot Grigio or Sancerre work well
1/2 cupchicken stock
1/2 cupheavy cream
1.5tbsp fresh tarragonchopped
salt and pepperto taste
Instructions
Prep the Chicken - If using chicken breasts, slice them into thin cutlets, and pound thin to no more than 1/2" in thickness. If using chicken tenderloins, they can be used as is.
Season the chicken pieces with salt and pepper on both sides.
Heat olive oil in and ½ the butter in a large cast iron skillet over medium-high heat.Once the skillet is hot, add the chicken pieces in a single layer. Cook for about 3-4 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
Prepare the Sauce - In the same skillet, add the remaining butter and let it melt.
Add the diced shallot and minced garlic. Sauté for 2-3 minutes until they are soft and fragrant.
Pour in the white wine, scraping the bottom of the skillet to deglaze and pick up any browned bits. Allow the wine to simmer for 2-3 minutes until it reduces by almost half.
Stir in the chicken stock and heavy cream. Let the mixture come to a gentle simmer.
Once the sauce is simmering, add the baby spinach to the skillet. Stir gently until the spinach wilts and incorporates into the sauce.
Add the chopped tarragon, reserving some for garnish. Stir to combine.
Return the cooked chicken pieces to the skillet, nestling them into the sauce. Let the chicken simmer in the sauce for an additional 3-4 minutes or until the internal temperature of the chicken reaches 165° on an instant read thermometer
Serve - Once the chicken is fully cooked through and the sauce has thickened slightly, remove the skillet from the heat. Garnish with additional chopped tarragon. Serve the creamy tarragon chicken hot, accompanied by your favorite side dish such as rice, mashed potatoes, or crusty bread.
Notes
Don't overcrowd the skillet - Ensure there is enough space between the chicken pieces when cooking to allow them to brown evenly. Cook in batches if necessary.
Use fresh tarragon- Fresh herbs provide the best flavor in this recipe. I don't recommend using dried tarragon.
Adjust seasoning - Taste the sauce before adding the chicken back in and adjust the seasoning according to your preference. You can add more salt or pepper if needed.
Don't overcook the chicken - Chicken breast tends to dry out if overcooked. Keep an eye on the chicken as it cooks to ensure it remains juicy and tender. Searing the chicken at the start lock in the juices but you still want to be sure not to overcook.
Serve immediately -Creamy tarragon chicken is best served fresh and hot. Enjoy it right away for the best taste and texture.