Name: Sautéed Chicken Breasts with Tarragon Cream Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 2 tbsp butter; 4 boneless chicken breasts; ¾ tsp salt; ¼ tsp fresh ground black pepper; 2 tbsp onion; 1 tbsp flour; 1 cup dry white wine; ½ tsp tarragon; ½ cu heavy cream

This recipe for sautéed chicken breasts with tarragon cream sauce is a delectable treat for the taste buds. The combination of tender chicken, aromatic tarragon, and rich cream creates a dish that's both comforting and sophisticated. It's perfect for a dinner party or a special weeknight meal. The sauce is light, yet packed with flavor, and enhances the chicken perfectly.

sauteed-chicken-breast-with-tarragon-cream-sauce-recipe

Photos of Sautéed Chicken Breasts with Tarragon Cream Sauce Recipe

While most ingredients in this recipe like chicken, onion, salt, and pepper might already be in your kitchen, there are few which might need a trip to the supermarket. Tarragon, a slightly sweet herb with a flavor similar to anise, is a key ingredient that adds a unique touch to the cream sauce. You might want to specifically look for it in the herb section. Dry white wine is another ingredient that contributes to the depth of flavor in the sauce.

Ingredients for Sautéed Chicken Breasts with Tarragon Cream Sauce

butter: Adds richness to the dish and is used to sauté the chicken.

chicken breasts: The main ingredient, it's lean, tender and takes on flavors well.

salt: Enhances the other flavors in the dish.

black pepper: Adds a bit of heat.

onion: Contributes a depth of flavor to the sauce.

flour: Helps to thicken the sauce.

dry white wine: Adds acidity and depth to the sauce.

tarragon: Gives the sauce a light, sweet flavor.

heavy cream: Adds richness and creaminess to the sauce.

One reader, Hazlett Holcomb says:

The sautéed chicken breasts with tarragon cream sauce recipe is a game-changer! The chicken was tender and juicy, and the tarragon cream sauce was a delightful addition. The flavors were perfectly balanced, and the dish was a hit with my family. I'll definitely be making this again!

Hazlett Holcomb

Cooking Techniques for Sautéed Chicken Breasts With Tarragon Cream Sauce

How to sauté chicken breasts: Sautéing chicken breasts involves cooking them in a small amount of fat over moderate heat until they are browned and cooked through.

How to make tarragon cream sauce: Making tarragon cream sauce involves creating a roux with flour and butter, then adding wine, tarragon, and cream to create a flavorful and creamy sauce to serve over the chicken.

How to season chicken breasts: Seasoning the chicken breasts with salt and pepper before cooking helps to enhance their flavor.

How to deglaze a pan: After cooking the chicken, deglazing the pan with wine helps to release the flavorful browned bits from the bottom of the pan, adding depth to the sauce.

How To Make Sautéed Chicken Breasts with Tarragon Cream Sauce

Try these sautéed chicken breasts for a tasty dinner with not much effort. The tarragon cream sauce is cooked with the chicken drippings for added flavor.

Preparation: 10 minutes

Cooking: 20 minutes

Total: 30 minutes

Serves:

Ingredients

2tbspbutter
4boneless chicken breasts
¾tspsalt
¼tspfresh ground black pepper
2tbsponion,chopped
1tbspflour
1cupdry white wine
½tsptarragon,dried
½cuheavy cream

Instructions

In a medium frying pan, heat the butter over moderate heat
Season the chicken with salt and the pepper and add it to the pan
Cook the chicken for about 5 minutes until brown.
Turn and cook for 4 to 5 minutes more, until just done.
Remove the chicken from the pan and put it in a warm spot
Reduce the heat to moderately low
Stir in the onion and cook for about 2 minutes, until starting to soften.
Sprinkle the flour over the onion and stir to combine
Increase the heat to moderate; whisk in the wine and the tarragon, and cook for about 2 minutes until the sauce starts to thicken.
Stir in the cream, salt and any accumulated chicken juices
Serve the sauce over the chicken

Nutrition

Calories: 433.97kcal
Fat: 24.65g
Saturated Fat: 10.00g
Trans Fat: 0.42g
Monounsaturated Fat: 8.94g
Polyunsaturated Fat: 3.74g
Carbohydrates: 3.87g
Fiber: 0.19g
Sugar: 0.99g
Protein: 36.83g
Cholesterol: 136.83mg
Sodium: 552.54mg
Calcium: 34.68mg
Potassium: 446.87mg
Iron: 1.54mg
Vitamin A: 121.20µg
Vitamin C: 0.47mg

Pro Tip for Perfecting Sautéed Chicken Breasts

When sautéing the chicken, ensure that the pan is hot enough before adding the butter. This will help to seal in the juices and give the chicken a nice, golden brown color. Also, when adding the flour to the onions, make sure to stir continuously to prevent the flour from clumping and to ensure a smooth sauce. Lastly, when adding the wine and tarragon, let it simmer for a while to allow the alcohol to evaporate and the flavors to meld together.

Time-Saving Tips for Making This Chicken Dish

Prep ahead: Marinate the chicken in advance to infuse it with flavor, or chop the onions and measure out the ingredients beforehand to streamline the cooking process.

One pan wonder: Use the same pan to cook the chicken and make the sauce, reducing the number of dishes to clean and saving time on washing up.

Efficient multitasking: While the chicken is cooking, prepare the ingredients for the sauce to maximize your time in the kitchen.

Quick cleanup: Clean as you go to minimize the post-cooking cleanup, making the entire process more efficient and less time-consuming.

Sharp tools: Ensure your knives are sharp and your cutting board is organized to expedite the prep work and make cooking more efficient.

Opt for shortcuts: Utilize pre-chopped onions or pre-minced garlic to cut down on prep time and simplify the cooking process.

Streamlined workflow: Organize your workspace and follow the recipe steps in order to maintain a smooth and efficient cooking flow.

Time-saving techniques: Use kitchen tools like a garlic press or a mandoline slicer to speed up the prep work and save time in the kitchen.

Substitute Ingredients For Sautéed Chicken Breasts with Tarragon Cream Sauce Recipe

butter - Substitute with olive oil: Olive oil can provide a healthier alternative to butter and adds a subtle fruity flavor to the dish.
boneless chicken breasts - Substitute with boneless turkey breasts: Turkey breasts are a lean and flavorful alternative to chicken, and they work well with the tarragon cream sauce.
salt - Substitute with sea salt: Sea salt can add a more complex flavor and texture to the dish compared to regular table salt.
fresh ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can provide a different dimension to the dish without the visible specks of black pepper.
onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, adding a subtle depth to the tarragon cream sauce.
flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent for the sauce and is a suitable gluten-free alternative to flour.
dry white wine - Substitute with chicken broth: Chicken broth can add depth and flavor to the sauce, and it complements the chicken well.
tarragon - Substitute with dill: Dill can provide a similar aromatic and slightly sweet flavor to the dish, complementing the cream sauce.
heavy cream - Substitute with coconut cream: Coconut cream can add a rich and creamy texture to the sauce, and it provides a subtle tropical flavor to the dish.

Presenting Sautéed Chicken Breasts With Tarragon Cream Sauce

Elevate the plating: When presenting the sautéed chicken breasts with tarragon cream sauce, focus on creating an elegant and visually appealing presentation. Use clean, white plates to allow the vibrant colors of the dish to stand out. Arrange the chicken breasts neatly and consider incorporating vibrant green herbs or edible flowers for a pop of color.
Incorporate texture: Add a textural element to the dish by including a side of crispy roasted potatoes or a delicate quinoa salad. This will provide a contrast to the tender chicken and creamy sauce, adding depth to the overall dining experience.
Balance the sauce: Drizzle the tarragon cream sauce artfully over the chicken, ensuring that it cascades gracefully onto the plate. Use a small spoon to create elegant swirls or patterns with the sauce, adding a touch of finesse to the presentation.
Garnish with fresh herbs: Sprinkle freshly chopped tarragon over the dish just before serving to infuse it with a burst of aromatic flavor. This not only enhances the dish's visual appeal but also adds a delightful fragrance that will captivate the senses.
Consider the plate as a canvas: Treat the plate as a canvas and arrange the components thoughtfully. Pay attention to negative space and ensure that each element is placed with intention, creating a visually striking composition that showcases the culinary artistry of the dish.

Essential Kitchen Tools for Making This Chicken Recipe

Frying pan: A flat-bottomed pan used for frying, searing, and browning foods.
Whisk: A utensil used for whipping and mixing ingredients together.
Medium frying pan: A smaller-sized frying pan used for cooking smaller portions of food.
Tongs: A tool with two arms and a pivot used for gripping and lifting items.
Spatula: A flat, broad utensil used for lifting and flipping foods.
Knife: A sharp-edged tool used for cutting and preparing ingredients.
Cutting board: A sturdy board used for cutting and preparing ingredients.
Measuring cup: A tool used for accurately measuring liquid or dry ingredients.
Measuring spoons: A set of spoons used for measuring small amounts of ingredients.
Whisk: A utensil used for whipping and mixing ingredients together.
Wooden spoon: A spoon made of wood, used for stirring and mixing ingredients.
Saucepan: A deep cooking pan with a long handle and a lid, used for making sauces and heating liquids.

Storage and Freezing Instructions for Tarragon Cream Chicken

Allow the chicken breasts to cool completely before storing or freezing. This will prevent condensation from forming and affecting the quality of the dish.
To store in the refrigerator, place the cooled chicken breasts in an airtight container along with the tarragon cream sauce. Make sure the container is sealed tightly to prevent any air from entering. The dish will keep in the refrigerator for up to 3-4 days.
If you want to freeze the sautéed chicken breasts for later use, follow these steps:
1. Place the cooled chicken breasts in a freezer-safe container or resealable plastic bag.
2. Pour the tarragon cream sauce over the chicken, making sure it is evenly distributed.
3. Remove as much air as possible from the container or bag before sealing it tightly. This will help prevent freezer burn.
4. Label the container or bag with the date and contents, so you can easily identify it later.
5. Place the container or bag in the freezer, laying it flat to ensure even freezing.
Frozen sautéed chicken breasts with tarragon cream sauce will keep for up to 2-3 months in the freezer.
To reheat, thaw the frozen dish in the refrigerator overnight. Once thawed, transfer the chicken breasts and sauce to a baking dish and cover with foil. Bake in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through.
Alternatively, you can reheat the thawed dish in a skillet over medium heat, stirring occasionally, until the chicken is warmed through and the sauce is bubbling.

How To Reheat Leftover Sautéed Chicken Breasts

Preheat your oven to 350°F (175°C). Place the leftover chicken breasts in an oven-safe dish and cover with aluminum foil. Bake for 15-20 minutes, or until the chicken is heated through. This method helps to retain the moisture in the chicken and prevents it from drying out.
Alternatively, you can reheat the chicken in a skillet over medium heat. Add a small amount of butter or olive oil to the pan and heat the chicken for 3-5 minutes on each side, or until it is heated through. This method will help to crisp up the exterior of the chicken while keeping the interior moist.
For the tarragon cream sauce, reheat it in a small saucepan over low heat, stirring occasionally. If the sauce has thickened too much, you can add a splash of heavy cream or milk to thin it out. Be careful not to overheat the sauce, as it can cause the cream to separate.
If you want to reheat both the chicken and the sauce together, place the chicken in an oven-safe dish and pour the sauce over the top. Cover the dish with aluminum foil and bake in a preheated 350°F (175°C) oven for 15-20 minutes, or until the chicken and sauce are heated through.
For a quick and easy option, you can also reheat the chicken and sauce in the microwave. Place the chicken on a microwave-safe plate and pour the sauce over the top. Cover the plate with a damp paper towel and microwave on high for 1-2 minutes, or until the chicken and sauce are heated through. Be sure to stir the sauce and rotate the chicken halfway through the reheating process to ensure even heating.

Interesting Trivia About Sautéed Chicken Breasts With Tarragon Cream Sauce

The tarragon cream sauce in this recipe adds a delightful touch of French cuisine to the dish. Tarragon is a perennial herb with a distinct anise-like flavor, which pairs beautifully with the creamy texture of the sauce. Tarragon is also known for its potential health benefits, as it contains essential nutrients and antioxidants. This herb has been used in traditional medicine for its digestive and calming properties. So, not only does this recipe offer a delicious meal, but it also provides a dose of potential health benefits from the tarragon.

Budget-Friendly Cooking: Is This Chicken Recipe Economical?

This sautéed chicken breasts with tarragon cream sauce recipe is moderately cost-effective for a household. The use of chicken breasts and dry white wine may increase the cost, but the dish's flavor and quality justify the expense. The approximate cost for a household of 4 people is around $25-$30. The rich and creamy tarragon sauce complements the tender chicken, making it a delightful meal. Overall, this recipe earns a solid 8/10 for its taste, presentation, and overall value.

Is This Chicken Dish Healthy or Not?

This recipe for sautéed chicken breasts with tarragon cream sauce is not particularly healthy due to several factors:

The use of butter and heavy cream adds significant amounts of saturated fat to the dish
The recipe calls for a cup of white wine, which contributes to the overall calorie count without providing much nutritional value
There is a lack of vegetables or other nutrient-dense ingredients to balance out the meal

However, the recipe does use lean chicken breasts as the main protein source, which is a healthier choice compared to fattier cuts of meat.

To make this recipe healthier, consider the following suggestions:

Replace the butter with a healthier cooking oil like olive oil or avocado oil
Use a lower fat alternative to heavy cream, such as evaporated skim milk or Greek yogurt
Reduce the amount of wine used in the sauce or replace it with low-sodium chicken broth for flavor
Add vegetables like mushrooms, spinach, or bell peppers to the dish to increase fiber and nutrient content
Serve the chicken and sauce over a bed of quinoa, brown rice, or whole wheat pasta for a more balanced meal

Editor's Opinion on This Tarragon Chicken Recipe

This sautéed chicken breasts with tarragon cream sauce recipe is a delightful combination of flavors and textures. The chicken is perfectly cooked and seasoned, while the tarragon cream sauce adds a rich and aromatic element to the dish. The use of white wine in the sauce brings a subtle acidity that balances the creaminess. Overall, this dish is a wonderful choice for a special dinner or entertaining guests. The recipe is well-balanced and offers a sophisticated yet approachable dining experience.

Enhance Your Sautéed Chicken Breasts with Tarragon Cream Sauce Recipe with These Unique Side Dishes:

Mashed Potatoes: Creamy mashed potatoes with garlic and chives

Roasted Vegetables: Colorful medley of roasted vegetables drizzled with balsamic glaze

Fruit Salad: Fresh fruit salad with a honey-lime dressing

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Appetizer and Dessert Suggestions for Sautéed Chicken Breasts With Tarragon Cream Sauce

Appetizers:

Crispy Calamari: Lightly breaded and fried to perfection, our crispy calamari is served with a zesty marinara dipping sauce for a burst of flavor in every bite.

Stuffed Mushrooms: Our savory stuffed mushrooms are filled with a blend of cream cheese, garlic, and herbs, then baked to golden perfection. Each bite is a delightful explosion of creamy and earthy flavors.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and decadent flavor will satisfy any sweet tooth.

Berry Parfait: Layered with fresh berries, creamy yogurt, and crunchy granola, this berry parfait is a delightful combination of sweet and tangy flavors. The vibrant colors and refreshing taste make it a perfect dessert for any occasion.

Why trust this Sautéed Chicken Breasts with Tarragon Cream Sauce Recipe:

This recipe guarantees a delightful dining experience, featuring succulent chicken breasts cooked to perfection. The flavorful tarragon cream sauce adds a touch of sophistication, elevating the dish to a gourmet level. With the use of dry white wine and heavy cream, this recipe promises a rich and indulgent taste that will surely impress your guests. Trust in the combination of butter, onion, and tarragon to create a harmonious blend of flavors that will tantalize your taste buds. Embrace this recipe for a memorable culinary journey.

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FAQ:

How long does it take to cook the chicken breasts?

It takes about 5 minutes on each side to cook the chicken breasts until they are browned and just done.

Can I use something else instead of dry white wine?

Yes, you can substitute the dry white wine with chicken broth or vegetable broth for a non-alcoholic option.

Can I use dried tarragon instead of fresh tarragon?

Yes, you can use dried tarragon instead of fresh tarragon. Use 1/3 of the amount of fresh tarragon called for in the recipe.

Can I make this recipe ahead of time?

While the chicken is best served fresh, you can prepare the tarragon cream sauce ahead of time and reheat it gently before serving with freshly cooked chicken.

Can I use milk instead of heavy cream?

You can use milk as a substitute for heavy cream, but the sauce will be thinner and not as rich. If using milk, consider adding a small amount of cornstarch to help thicken the sauce.