A touch of lemon-tarragon cream elevates simply sauteed chicken breasts. Serve accompanied by whole-wheat egg noodles, rice pilaf or parslied boiled new potatoes. Source: EatingWell Magazine, September/October 2007

Perla Meyers
Advertisement

Ingredients

Directions

  • Combine lemon juice and cream in a small bowl. Season with 1/4 teaspoon salt. Mash 1 teaspoon flour and 1 teaspoon butter in another small bowl until a paste forms. Set both bowls aside.

    Advertisement
  • Dry chicken thoroughly with paper towels. Season with the remaining 1/4 teaspoon salt and white pepper. Dredge lightly in the remaining 1/2 cup flour, shaking off any excess. (Discard leftover flour.)

  • Heat the remaining 1 tablespoon butter and oil in a 12-inch cast-iron skillet over medium-high heat. Add the chicken--do not crowd the pan. Cook, turning once, until nicely browned on both sides, about 10 minutes total. Add 1/2 cup broth, reduce the heat and cover. Simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don't run dry. If necessary, add more broth, a tablespoonful at a time, to prevent scorching.) Transfer the chicken to a clean cutting board and tent with foil.

  • Add the remaining 1/2 cup broth to the pan and bring to a boil over high heat. Cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce heat to medium, add the reserved lemon cream and bring to a simmer. Gradually whisk in the reserved butter-flour paste, a few bits at a time, until the sauce coats the spoon, 1 to 2 minutes. Stir in peas.

  • Reduce the heat to low and return the chicken to the pan along with tarragon (or dill). Turn to coat with the sauce and cook until heated through, 1 to 2 minutes. Slice the chicken and serve with the sauce, garnished with sprigs of tarragon (or dill), if desired.

Nutrition Facts

251 calories; 11 g total fat; 88 mg cholesterol; 258 mg sodium. 11.3 g carbohydrates; 25.6 g protein; Full Nutrition

Reviews (21)

Read More Reviews
22 Ratings
  • 5 star values: 3
  • 4 star values: 16
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/25/2018
My family loves this recipe. It one of the top 10 recipe I make! Yum!!! Read More
Rating: 3 stars
01/12/2015
Replaced the cream with half & half which decreased calories and didn't seem to mess with consistency of sauce. I agree with another user who said the roux wasn't really necessary; I added it but the consistency seemed thicker than picture. I probably overdid it measuring the peas which didn't help. Otherwise I thought the lemon was well balanced and overall the sauce was the best part of the dish. Would recommend either cutting the roux or increasing chicken broth and/or cream to improve consistency. Would probably make again with some tweaks. Pros: Flavorful sauce Cons: Sauce seemed too thick Read More
Rating: 4 stars
06/25/2014
Loved it. But is this really a diet meal? Made this tonight with a side of steamed broccoli. This was listed on the 1200 calorie/day diet plan and I was shocked to see something that called for butter flour and oil. It was delicious though. Cons: Takes a while to prepare lots of steps. Read More
Advertisement
Rating: 5 stars
05/18/2014
Lemony Awesome! This recipe is awesome! My family loved it. Good combination of lemon butter cream & chicken. Read More
Rating: 3 stars
02/13/2014
very easy. don't need a recipe for this I love lemon too and I thought it was NOT overdone. Pretty basic recipe meaning; saute chix add stock the lemon cream. Don't really need the roux add peas then chpd tarragon. Pretty simple but tasty Pros: simple Read More
Rating: 4 stars
02/05/2014
Wonderfully moist chicken This was a wonderful weeknight meal. My husband made it and served it with a salad. Loved it. To try again but add a little less salt. Pros: flavorful fairly easy to make moist chicken loved the peas Cons: a little too salty Read More
Advertisement
Rating: 2 stars
09/23/2012
The chicken turned out well and was juicy but I did not care for the sauce. Won't make again. Read More
Rating: 4 stars
10/30/2011
I made this for my family the other night and it was a huge hit. I did use a little but more broth than suggested. I know the recipe is "tarragon cream sauce" but i didn't have any tarragon so i just did without and it was still delicious. The only problem i had was that i had too much chicken to fit all of it in the pan at once so before adding the chicken broth i cooked the first group of chicken for ten mintues took those out put the next group then after they were cooked added in the first batch and continues with the recipe. Definately a keeper i highly suggest giving it a try! Veronica NJ Read More
Rating: 4 stars
10/30/2011
Absolutely loved this recipe! It was juicy and the lemon adds a nice zing. Unless plate presentation is really important to you I would slice the chicken first before adding it back to the sauce to soak up more of the yummy goodness. I was also using fresh peas and suggest that you put them in while the broth is reducing to cook fully. We served this with dill carrots and couscous and I'll definitely keep this recipe in our repertoire. Joanie Columbia MD Read More
Rating: 4 stars
10/30/2011
Very good recipe. Whole family said it was a keeper. I used a larger lemon so it was more tart that probably it should have been but we all like lemon so it wasn't a problem. Next time I would pound the chicken breasts so they would be thinner and more tender. I also debated on the tarragon (yes I know it's called Chicken with Tarragon Cream Sauce but I've never used tarragon before). I did use some dried tarragon but not as much as it probably required and I added marjoram because I know my family all like that spice and the combination was really good. I also substituted EVOO for the canola or whatever it called for. Worked wonderfully. Oh and I also nixed the peas cause we don't like peas! Memememe Austin TX Read More
Rating: 4 stars
10/30/2011
Very easy to make although takes longer than I like! I didn't have peas and remembered a chicken tarragon meal I had in a restaurant which used mushrooms- so I substituted bellas to my husband's delight (he doesn't like peas- and they have a higher carb content as well...) I think it is better with mushrooms...maybe Chicken with Tarragon Cream Sauce II? I served with a simple mixed salad...that was all it needed. Leigh W. Myrtle Beach SC Read More
Rating: 4 stars
10/30/2011
I also added extra lemon for some zing! It was great! Anonymous Washington DC Read More
Rating: 4 stars
10/30/2011
This is such a great recipe. It is so full of flavor and it was so easy to make. My husband loved it and wants me to make this again. Karen Capron IL Read More
Rating: 4 stars
10/30/2011
This was absolutely the juiciest chicken I have ever made. Ever. Even on re-heating in the microwave for lunch it remains juicy. Wow! I recommend the recipe & encourage people who try it to use low-sodium chicken broth & unsalted butter. Although very good my final product was very salty (& I do like salt!). I reserve 4-stars for guest-worthy dishes. This is a fantastic 3-star mid-week dish but not something to serve to guests for a nice meal. I served it with egg noodles & hericots verts. BoCo Boulder CO Read More
Rating: 4 stars
10/30/2011
Well this is someyhing i had originally used to write a paper with in school i am 15 and going to school for culinary work. I had originally made this for my girlfriend and she liked it so this is one of the reasons that i am pusuing a carer in the culinary business thank you. Nick Abel Rio Grande NE Read More
Rating: 4 stars
10/30/2011
My husband and I enjoyed this recipe very much. Next time I will add a touch more lemon juice and chicken broth. As he says "this is a keeper!" T. Thibodaux LA Read More
Rating: 4 stars
10/30/2011
Made this last night... Was very good. Used the juice of a small lemon and slightly more chicken broth than called for...and it just had a nice lemon accent. I used frozen peas and blanched chopped pea pods for the veggie and served over Yukon potatoes. MMMMM Anonymous Bellingham WA Read More
Rating: 4 stars
10/30/2011
This is a delicious meal. Everyone in my family loved it. I added some prosciutto with the chicken and served it with fettuccine. Will definitely make it again! Mary Ellen Methuen MA Read More
Rating: 4 stars
10/30/2011
um no. this was WAY too lemony and i LOVE lemon and chicken together!!! lemon juiced ruined the flavor of everything else. bleh. Read More
Rating: 4 stars
10/29/2011
Easy and Delicious This was such an easy and delicious recipe. The lemon added a touch of brightness. Those complaining about lemon must have used a very large lemon. I used fresh tarragon rather than dried since it was available. This is a very nice 'go to' recipe. The only minus is that's it rather rich so I wouldn't make it often if watching my waistline. I served mine with noodles asparagus and a nice wine. Pros: Easy delicious Cons: rich high in calories Read More
Rating: 5 stars
10/29/2011
Excellent! I've made this several times for hubby & me. We love it!! I cut the recipe in half of course for the two of us. I only use 2 Tbs. of lemon juice (which is what my small to medium sized lemon half yields) and it's perfect! The chicken is juicy and ends up perfectly cooked. The sauce - oh the sauce is to die for!! I only ended up using 1/4 tsp of the butter/flour paste to thicken the sauce! Really wonderful dish. We had ours with the Roasted Carrots in Cardamon Butter also from this site (which was super great!) and it was wonderful! Pretty healthy too. If you wanted to cut the fat from the recipe you could use fat free sour cream in the sauce too. However for four servings the amount of fat from the cream & scant amount of butter is really minimal. You DO need SOME fat in your diet to metabolize certain vitamins adequately after all! Pros: Easy Delicious Healthy! Read More