Heather Locklear's Chicken Tarragon

Total Time
Prep 10 mins
Cook 40 mins

From my celebrity recipe collection; this one is delicious.

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.


Most Helpful

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

Virginia Chandler May 28, 2002

This one is really delicious! I followed the recipe except for adding another T of shallots. The chicken is tender and juicy. The sauce is wonderful! All I added to this for dinner was steamed asparagus and dinner rolls. Great!! Thank you Lennie :-)

MizzNezz May 23, 2002

This is soooo good!! I used chicken thighs instead of breasts. It was easy to make. I had it with a baked potato. The leftovers were really good for lunch today. I will definitely be making this again. Thanks Lennie for a great recipe. I didn't know tarragon was so good.

AuntWoofieWoof January 11, 2004

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