Tarragon Chicken Breasts Recipe

Name: Tarragon Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breasts, boned and skinned; 1 Tbsp. salad or olive oil; 1 Tbsp. butter or margarine; 3 shallots, chopped; 1 carrot, pared and sliced into 1/4 inch rounds; 1/8 c. Cognac or Brandy; 1/2 c. dry white wine; 1/8 c. fresh chopped tarragon or 1 tsp. dried tarragon leaves; 3/4 Tbsp. fresh chopped chervil or 1/4 tsp. dried chervil leaves; 1/2 tsp. salt; 1/16 tsp. pepper; 1/2 c. light cream (half and half); 1/2 egg yolk; 1/2 Tbsp. flour; 1/4 lb. mushroom, washed and thinly sliced; 1 Tbsp. butter or margarine

Servings: persons

4 chicken breasts, boned and skinned
1 Tbsp. salad or olive oil
1 Tbsp. butter or margarine
3 shallots, chopped
1 carrot, pared and sliced into 1/4 inch rounds
1/8 c. Cognac or Brandy
1/2 c. dry white wine
1/8 c. fresh chopped tarragon or 1 tsp. dried tarragon leaves
3/4 Tbsp. fresh chopped chervil or 1/4 tsp. dried chervil leaves
1/2 tsp. salt
1/16 tsp. pepper
1/2 c. light cream (half and half)
1/2 egg yolk
1/2 Tbsp. flour
1/4 lb. mushroom, washed and thinly sliced
1 Tbsp. butter or margarine

1
Heat oil in Dutch Oven with 1 Tbsp. butter.
2
Add chicken; saute, turning on all sides until brown.
3
Remove the chicken.
4
Add shallots and carrots to drippings; saute, stirring 5 minutes, or until golden.
5
Return chicken; heat.
6
When hot, slightly heat cognac in ladle and ignite.
7
Add white wine, chopped tarragon, chervil, salt and pepper.
8
Bring to boiling; reduce heat and simmer, gently, covered, 30 minutes.
9
Remove chicken to heated serving platter; keep warm.
10
Strain drippings in Dutch Oven; return drippings to Dutch Oven, discard vegetables.
11
In small bowl, combine cream, egg yolk, flour; mix well with wire whisk.
12
Stir into drippings in Dutch Oven; bring just to boiling, stirring.
13
Add more wine if sauce seems too thick.
14
Meanwhile, saute mushrooms in hot butter 5 minutes, until tender.
15
Spoon sauce over chicken. Garnish with tarragon and mushrooms.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 4 chicken breasts, boned and skinned, 1 Tbsp. salad or olive oil, 1 Tbsp. butter or margarine, 3 shallots, chopped, and more.

Yes, Tarragon Chicken Breasts 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.

That's it — enjoy your meal!

Tarragon Chicken Breasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions