Tarragon Chicken With Vermouth Cream Sauce Recipe

Name: Tarragon Chicken With Vermouth Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons flavored oil garlic; 2 scallions or 4 skinny, thinly sliced; 1/2 teaspoon dried tarragon freeze-; 2 fillets chicken breasts, skinless and boneless; 1 cup vermouth or white wine; 1/4 teaspoon table salt or 1/2 teaspoon kosher salt; 1/2 cup heavy cream; white pepper fresh; 2 teaspoons fresh tarragon chopped, plus a pinch more for sprinkling, can be replaced with f; butter; pepper; tarragon; chicken; vermouth; cream

Servings: persons

2 teaspoons flavored oil garlic
2 scallions or 4 skinny, thinly sliced
1/2 teaspoon dried tarragon freeze-
2 fillets chicken breasts, skinless and boneless
1 cup vermouth or white wine
1/4 teaspoon table salt or 1/2 teaspoon kosher salt
1/2 cup heavy cream
white pepper fresh
2 teaspoons fresh tarragon chopped, plus a pinch more for sprinkling, can be replaced with f
butter
pepper
tarragon
chicken
vermouth
cream

1
Use a frying pan that has a lid and in which the chicken breasts fit pretty snugly and heat the garlic flavored oil.
2
Add the scallions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic flavored oil for a minute, stirring some more as they cook.
3
Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching that the scallions didn't burn (if they look like they're beginning to burn, scrape them from the pan and let them sit on the chicken pieces).
4
Turn over the breasts and add the vermouth (you can also use white wine). Let the vermouth bubble up, then add the salt. Put the lid on, turn the heat down to low and leave it to gently simmer for 13-15 minutes until the chicken is cooked through.
5
Remove the chicken breasts to warmed plates, then bring the remaining liquid to a boil. Add the cream and stir well, sprinkle in some more tarragon and white pepper and allow it to cook for a couple of minutes.
6
Pour the sauce over the chicken breasts and give a final scattering of tarragon to serve (can be replaced with fresh parsley).

230

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.
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 15 ingredients. The key ingredients include: 2 teaspoons flavored oil garlic, 2 scallions or 4 skinny, thinly sliced, 1/2 teaspoon dried tarragon freeze-, 2 fillets chicken breasts, skinless and boneless, and more.

Yes, Tarragon Chicken With Vermouth Cream Sauce 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 With Vermouth Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions