Très Rapide French Summer Tarragon Chicken

Recipe by French Tart
READY IN: 13mins


  • 1
    teaspoon butter
  • 12
    teaspoon nut oil, such as walnut oil
  • 1
    chicken breast, boned (with skin or skinless)
  • 1
    tablespoon chopped fresh tarragon leaves
  • creme fraiche, to taste
  • lemon juice, to taste
  • salt & freshly ground black pepper
  • fresh tarragon leaves (to garnish)


  • Cut your chicken breast into smallish pieces, I like to cut mine into fingers about 1/2" wide and 3" long -- you can also dice it into cubes if you wish.
  • Heat the butter and oil until sizzling but not brown, add the chopped tarragon and chicken pieces immediately (skin side down if using chicken with skin) and cook for 3 to 4 minutes until the chicken is sticky and a nice caramel colour; the butter will have browned by now, but that is fine as long as it does not burn. Turn the chicken over and cook another 1 to 2 minutes.
  • Add some crème fraiche to your own requirements - I use about 2 tablespoons, but you can add more later. Allow to bubble for about 2 minutes and then add some lemon juice to taste. Season with salt and pepper and adjust the consistency if you want it creamier.
  • Serve with fresh tarragon leaves scattered over the top and a side salad with French dressing. Bon appétit!