Skillet Tarragon Chicken
- Ready In:
- 6 boneless skinless chicken breasts (can use bone in but adjust time) or 6 boneless skinless chicken thighs (can use bone in but adjust time)
- salt, to taste
- pepper, to taste
- 1⁄4 cup all-purpose flour
- 1⁄4 cup butter
- 1 tablespoon onion, finely chopped
- 1⁄4 cup dry white wine
- 1⁄2 teaspoon dried tarragon
- 3⁄4 cup chicken broth
- 1⁄4 cup heavy cream
- 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.
Join The Conversation
This was so incredibly easy and wonderful. My husband and I gobbled it up so quickly. I usually host a family dinner every Sunday and this is definitely on the menu as I don't have to spend my whole Sunday getting dinner ready. The directions were easy to follow. I did slice the breasts in half horizontally so the cooking would be more even. But other than that, I stuck to the recipe. I heartily recommend it!