Chicken Tarragon
By Lisa Faulkner
Published on 24 March 2023
This indulgent Chicken Tarragon from Lisa Faulkner only takes 40 minutes from prep to plate. That first bite is all about the crunch – to achieve a nice crispy texture, cook your chicken in a pan with the skin on. Your tarragon cream will bring all the flavour, blending together the herb with cream and white wine vinegar. Tarragon is used in lots of French cooking and goes well with poultry. We think it tastes great paired with mashed potatoes, too. Looking for more Lisa Faulkner recipes? Look no further.Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 50 g of butter
- 4 shallots, finely chopped
- 200 ml of double cream
- 1 tbsp of dried tarragon
- 1 tbsp of white wine vinegar
- 4 boneless chicken breasts, skin on
- 250 ml of white wine
Method
Step 1
Melt the butter in a large frying pan over a medium heat. Season your chicken and place in the butter for about 5–10 mins until the skin is crispy.Step 2
Turn the chicken and lower the heat a little. Add a splash of water and cook for a further 10 mins until the chicken is cooked through. Set aside to rest.Step 3
Fry the shallots in the pan, then add the wine and tarragon vinegar and let the mix reduce by half. Add the cream and let it bubble away until it coats the back of a spoon. Stir through the fresh tarragon and season.Step 4
Place the chicken in a serving dish and pour the tarragon cream over the top. Serve with mashed potatoes.