Skillet Tarragon Chicken

READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sprinkle chicken with salt and pepper and dredge in flour. Set aside remaining flour.
  • Heat 3 tablespoons of butter over medium heat in large skillet and brown chicken on both sides. Remove chicken and keep warm.
  • Saute onion in same skillet until it begins to become clear.
  • Add wine and cook until liquid is almost evaporated, stirring to loosen browned bits (deglaze) on bottom of skillet. Watch closely- this happens fast!
  • Reduce heat to medium-low and stir in reserved flour until it becomes a thick paste.
  • Add tarragon, chicken broth and the cooked chicken. Cover and cook until tender.
  • Place chicken on a warm platter.
  • Add remaining butter and heavy cream to the liquid that is in the skillet and heat through.
  • Pour sauce over the chicken and garnish with a little more tarragon or some chopped fresh parsley or green onion if desired.
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