Heather Locklear's Chicken Tarragon

READY IN: 50mins
Recipe by Lennie

From my celebrity recipe collection; this one is delicious.

Top Review by Virginia Chandler

Excellent dish!!! Definite keeper!!! I made a few additions. I like things a little spicy so I added about a tablespoon of pepper to the flour. I doubled the sauce and since I didn't know what kind of side dish to serve I added veggies to this. I added 16 ounces fresh sliced mushrooms to the onions and sauteed. I added a 14 ounce can artichoke hearts when I added the cream. Great one dish meal.This would also be good over pasta

Ingredients Nutrition


  1. Sprinkle chicken with salt and pepper and dredge with flour; reserve remaining flour.
  2. In large skillet, heat 3 tbsp butter and brown chicken on both sides.
  3. Transfer to a plate to hold.
  4. Add shallots to the skillet and saute briefly.
  5. Add wine; cook the liquid over high heat until most is evaporated, while scraping loose all brown particles.
  6. Add reserved flour and whisk to make thick paste.
  7. Sprinkle with tarragon and whisk in the broth.
  8. Return the chicken to skillet; cover and cook until tender, about 25 minutes.
  9. Transfer chicken to heated platter and keep hot.
  10. Add remaining butter and the cream to the skillet.
  11. Heat, stirring the sauce, then pour over the chicken.
  12. Garnish with fresh tarragon sprigs.

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