Chicken Tarragon — Lynn’s Recipes
Lynn demonstrates how to make Chicken Tarragon. This is a delicious main dish and an impressive dish to serve company. This can be doubled if you are serving more people. From Sara Moulton
1 pound of chicken cutlets, or you can pound boneless, skinless chicken breasts to an even thickness
Salt and Pepper
2 Tablespoons flour, (I used more – use your own judgement, according to how much chicken you use)
¼ cup butter
¼ cup shallots, chopped
¼ cup white wine
1 teaspoon dried tarragon
¾ cup chicken broth
1 Tablespoon heavy cream
Sprinkle chicken with salt and pepper and dredge in the flour. Reserve flour. In a large skillet, heat 3 Tablespoons butter, add chicken and brown on both sides. Transfer to a plate. Add shallots to skillet and sauté briefly. Add wine. Cook until nearly evaporated. Add reserved flour, stir and cook 3 minutes. Sprinkle with tarragon and add chicken broth. Return chicken to pan and simmer 10 minutes. Transfer to a plate. Add 1 Tablespoon of butter and 1 Tablespoon cream to pan, heat and pour over chicken.
Print Version: http://tinyurl.com/keagc4k
Link to the Induction Hot Plate: http://astore.amazon.com/lynsrec-20/detail/B0044WWBGG
Tweets by LynnDMc
http://www.facebook.com/lynnsrecipes
http://www.lynnsrecipes.com/
http://pinterest.com/lynnsrecipes
Instagram – http://web.stagram.com/n/lynndmc
Chicken Tarragon!
Good video, well explained and practical. right to the point, i hate when some cooks talk so much about their aunts, grammas, the weather, etc. will try it. thank you
Thanks for responding. I feel much better now. I'm always surprised at the number of people who are not careful about using a different plate from the original. My friend's tarragon froze during the winter. I can rarely find the fresh anywhere! I do have some dried that I can use with the recipe. It does sound delicious!
I was concerned that you were not showing or mentioning that you were using a clean plate to serve the cooked 'dish' on. I cringed, not knowing for certain that it wasn't going back on the 'raw chicken' plate. Also, why didn't you use fresh tarragon in the sauce? It looses a lot of it's natural flavor when dried!
Chicken Tarragon!
Chicken Tarragon!
Lynn, I enjoy your recipes, have watched many of your vids. I do have a suggestion however. I find it hard to hear many of your vids, perhaps you could turn that volume up a bit…
thanks, Cape.
Tried this recipe out for dinner tonight. It was quick, easy, and so delicious! Definitely a hit in my household. Thanks Lynn!
You're welcome! I am glad that you enjoyed it.
lynnsrecipes , I have made this dish tonight & it was Absolutely Delicious !! Thank you so much for this video x
I used heavy cream. It may be the same as double cream, but you can use whatever cream you want. If you don't happen to have cream, just use half and half or milk. It may not be as creamy, but would work fine. I hope this helps and that you enjoy the chicken.
Hello Lynnsrecipes , please can you le tell me is that double cream your using ?? Really won't to cook this for dinner this eve . Many thank you's from the uk x
Thank you, Patricia! I am glad that you like it. Have a great weekend.
Lynn
Hi Lynn, this sauce is delicious for chicken, so smooth! I love it!
Happy saturday,
Patricia.
Thank you, Kelvin! I will have to do that. Thanks for watching. Have a great day.
ooOoo!!!! So pretty!!!!
Can u show other tarragon recipes before I buy a bottle?
I dont experiment much with herbs.
Thanks.
Kelvin
Thank you!
You're welcome! I am so glad that you enjoyed it.
Just made this tonight for dinner and VERY DELICIOUS! Thanks for sharing this recipe that is terrific.