Tarragon Chicken In White Wine Sauce

A skillet with a creamy chicken dish shown garnished with tarragon leaves.

If you are looking for an easy, elegant and gourmet chicken dish, look no further than this Tarragon Chicken In White Wine Sauce. This tarragon chicken in a creamy sauce can be served over rice, pasta or veggies.

Course Main Course

Cuisine Mediterranean

Keyword chicken in white wine sauce, creamy tarragon chicken, mustard chicken, tarragon chicken

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 550kcal

Author Sonila

Equipment

1 Skillet

Ingredients

3-4 chicken breasts (about 2 lbs chicken) cut them in fillets or length wise if they are too big
1 tsp sea salt
0.5 tsp paprika
3 tbsps butter
2 shallots
3 garlic cloves
1 cup white wine i usually use pinot grigio or chardonnay
1 cup heavy cream
2 tbsps Dijon mustard
3 tbsps fresh tarragon leaves add more for garnish if desired, usually I chop 2 tbsps for the sauce and 1 tbsp for garnish at the end.

Instructions

Dice shallots and mince garlic, set aside.
If chicken breasts are too big, cut them in fillet or lengthwise. It'll help cook the faster if they're not too big. Season chicken with salt and paprika generously on both sides.
Saute chicken in butter in medium-high heat on a large skillet. Once chicken pieces become golden brown, flip them once. Once cooked on both sides remove chicken with tongs from skillet and place them on a plate. Cover so they remain warm.
Add an extra tablespoon of butter to skillet if skillet is dry (or some olive oil). Add shallots and garlic to skillet and saute, use a wooden spoon to stir as they cook.
Once onion becomes translucent, add wine to skillet. Scrape the bottom of the skillet with a wooden spoon and mix everything together. Add dijon mustard, cream and about 2 tbsps of chopped tarragon. Lower heat to medium-low. Mix the sauce thoroughly, taste for salt.
Place chicken back into the pan. Pour in the skillet the juice accumulated in the plate where you were storing the chicken. That is all flavor. Let incorporate and cook for 2-3 moire minutes and turn heat off.
Finally add about 1 tbsp of tarragon leaves that will serve as garnish. Serve right away over rice, pasta or veggies.

Notes

This recipe is for 4 people but I always end up with leftovers, maybe because my children are still young and don't eat full portions yet.
To make the recipe healthier, replace butter with olive oil and maybe heavy cream with half and half.
Store leftovers in an airtight container, warm up leftovers in a skillet or microwave.
Adjust tarragon to taste, too much can make the dish bitter and too little you'll miss out on flavor.

Nutrition