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Chicken Breasts In Tarragon Cream

  Shallots/1 medium onion 5 Medium
  Garlic 3 Clove (15 gm)
  Cornstarch 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 2 Teaspoon
  Boneless chicken breast halves 4
  Butter 1 Tablespoon
  Olive oil/Other vegetable oil 2 Tablespoon
  Chicken broth 2⁄3 Cup (10.67 tbs)
  Dijon mustard 2 Teaspoon
  Tarragon 1 1⁄2 Teaspoon
  Heavy cream 3 Cup (48 tbs)

1 In a food processor, coarsely chop the shallots (or onion) and garlic.
2 In a plastic or paper bag, combine the cornstarch, salt and 1/4 teaspoon of the pepper, and shake to mix. Add the chicken and shake to coat lightly. Remove the chicken and reserve the excess seasoned cornstarch.
3 In a large skillet, warm the butter in 1 tablespoon of the oil over medium-high heat until the butter is melted. Add the chicken and brown all over, 3 to 4 minutes per side. Remove the chicken to a plate and cover loosely to keep warm.
4 Add the remaining 1 tablespoon oil to the skillet. Add the shallot-garlic mixture to the skillet and cook, stirring, until light golden, 1 to 2 minutes.
5 Return the chicken (and any juices that have accumulated on the plate) to the skillet. Add the chicken broth, mustard, tarragon and the remaining 1/4 teaspoon pepper. Bring the mixture to a boil over medium-high heat.
6 In a small bowl, blend the cream and the reserved dredging mixture.
7 Stir the cream-cornstarch mixture into the skillet. Bring to a boil, stirring constantly. Reduce the heat to low, cover and simmer until the chicken is cooked through and the sauce is thickened, about 3 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Chicken Breasts In Tarragon Cream Recipe