Tarragon Cream Chicken

IngridH's Note:

This came from Cooking Pleasures Magazine, March 2008. I haven't tried it yet, but it looks easy and yummy. If you don't have tenders, you can substitute boneless, skinless breasts, but you may need to cook a bit longer. For a dish with a little more zing, add 2 teaspoons of course ground mustard with the cream. Updated 7/28/11: I made this for dinner last night, and the family loved it! I used the optional mustard, and it really made the sauce.

• Total Time: 21 mins
• Prep Time: 6 mins
• Cook Time: 15 mins

Ingredients:

Serves: 4

Yield: 4.0 main di ...

• 1 lb chicken breast tenders
• 1 tablespoon all-purpose flour
• 2 tablespoons olive oil
• 1/4 cup shallot, sliced
• 1 garlic clove, minced
• 3/4 cup chicken broth
• 1 tablespoon tarragon, fresh, chopped
• 1/4 cup whipping cream

Directions:

1. Combine chicken and flour in a zip top bag. Shake well to coat eavenly.
2. Heat oil in a large skillet.
3. Remove chicken from bag and shake off excess flour. Cook over medium heat about 6 minutes, turning once, until no longer pink in the middle.
4. Add shallots and garlic. Cook 1 minute.
5. Add broth and tarragon. Cook 2 minutes.
6. Remove chicken to warm serving platter.
7. Add cream (and mustard, if using) to pan, bring to a boil, and cook, stirring, until slightly thickened.
8. Pour sauce over chicken and serve.

Reviews

[2Bleu]

Yummy. This is a wonderful upscale dish that I served over buttered pasta sprinkled with a bit of parmesan cheese. Also, when I removed the chicken from the pan (I used cubed breasts), I sprinkled them with a splash of lemon juice and it added a very nice touch. Thanks for sharing a delicious chicken dish. :)

[taraluvsspicy82]

This was so Yummy!! Once my sauce boiled i added the chicken back to the pan and simmered on low about 7 min. longer. The chicken was so moist and tender. This dish had such a wonderful flavor all around. Will make again, for sure.

[Cooking Fool ~ Dave]

Fresh tarragon really made these shine! We loved the sauce and I doubled it so we could have it over our egg noodles that I served on the side. Delicious and company worthy!