Heather Locklear'S Chicken Tarragon Recipe

Name: Heather Locklear'S Chicken Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless skinless chicken breast halves; salt and pepper; 1/4 cup flour; 1/4 cup butter; 1 tablespoon chopped shallot; 1/4 cup dry white wine; 1 tablespoon chopped fresh tarragon; 1/2 cup chicken broth; 1/2 cup heavy cream; fresh tarragon (to garnish)

Servings: persons

6 boneless skinless chicken breast halves
salt and pepper
1/4 cup flour
1/4 cup butter
1 tablespoon chopped shallot
1/4 cup dry white wine
1 tablespoon chopped fresh tarragon
1/2 cup chicken broth
1/2 cup heavy cream
fresh tarragon (to garnish)

1
Sprinkle chicken with salt and pepper and dredge with flour; reserve remaining flour.
2
In large skillet, heat 3 tbsp butter and brown chicken on both sides.
3
Transfer to a plate to hold.
4
Add shallots to the skillet and saute briefly.
5
Add wine; cook the liquid over high heat until most is evaporated, while scraping loose all brown particles.
6
Add reserved flour and whisk to make thick paste.
7
Sprinkle with tarragon and whisk in the broth.
8
Return the chicken to skillet; cover and cook until tender, about 25 minutes.
9
Transfer chicken to heated platter and keep hot.
10
Add remaining butter and the cream to the skillet.
11
Heat, stirring the sauce, then pour over the chicken.
12
Garnish with fresh tarragon sprigs.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 boneless skinless chicken breast halves, salt and pepper, 1/4 cup flour, 1/4 cup butter, and more.

Yes, Heather Locklear'S Chicken Tarragon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Heather Locklear'S Chicken Tarragon

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