Prep 20 mins
Cook 20 mins
A cream sauce on a delicious piece of chicken.
- 1 lemon, juice of
- 1⁄3 cup heavy cream
- 1⁄2 teaspoon kosher salt, divided
- 1 teaspoon all-purpose flour, divided
- 1⁄2 cup all-purpose flour, divided
- 1 teaspoon butter, divided
- 1 tablespoon butter, divided
- 3 large boneless skinless chicken breasts (about 1 1/2 pounds)
- 1⁄4 teaspoon white pepper
- 1 teaspoon peanut oil or 1 teaspoon canola oil
- 1 cup reduced-sodium chicken broth, divided, plus more as needed
- 1⁄2 cup peas or 1⁄2 cup carrot
- 3 tablespoons finely minced fresh tarragon or 3 tablespoons dill, plus sprigs for garnish
- Combine lemon juice and cream in a small bowl. Season with 1/4 teaspoon salt. Mash 1 teaspoon flour and 1 teaspoon butter in another small bowl until a paste forms. Set both bowls aside.
- Dry chicken thoroughly with paper towels. Season with the remaining 1/4 teaspoon salt and white pepper. Dredge lightly in the remaining 1/2 cup flour, shaking off any excess. (Discard leftover flour.).
- Heat the remaining 1 tablespoon butter and oil in a 12-inch cast-iron skillet over medium-high heat. Add the chicken—do not crowd the pan. Cook, turning once, until nicely browned on both sides, about 10 minutes total. Add 1/2 cup broth, reduce the heat and cover. Simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don’t run dry. If necessary, add more broth, a tablespoonful at a time, to prevent scorching.) Transfer the chicken to a clean cutting board and tent with foil.
- Add the remaining 1/2 cup broth to the pan and bring to a boil over high heat. Cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce heat to medium, add the reserved lemon cream and bring to a simmer. Gradually whisk in the reserved butter-flour paste, a few bits at a time, until the sauce coats the spoon, 1 to 2 minutes. Stir in peas.
- Reduce the heat to low and return the chicken to the pan along with tarragon (or dill). Turn to coat with the sauce and cook until heated through, 1 to 2 minutes. Slice the chicken and serve with the sauce, garnished with sprigs of tarragon (or dill), if desired.