Franklin Spice Works
Tarragon Cream Chicken
Tender chicken in a creamy French tarragon and white wine sauce. An elegant bistro dinner made simple.
Ingredients
- 4 chicken breasts, pounded thin
- 1.5 tsp dried French tarragon
- 1 shallot, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 2 tbsp unsalted butter
- Salt and white pepper
Instructions
- Season chicken with salt and white pepper. Cook in butter over medium-high heat 4-5 minutes per side. Remove.
- Add shallot to the same pan and cook 1 minute.
- Pour in wine and reduce by half.
- Add cream and tarragon. Simmer until sauce coats a spoon, about 4-5 minutes.
- Return chicken to finish in the sauce. Serve with rice or egg noodles.