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.

Perla Meyers
Source: EatingWell Magazine, September/October 2007

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Recipe Summary

total:
50 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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; protein 25.6g 51% DV; carbohydrates 11.3g 4% DV; exchange other carbs 1; dietary fiber 0.9g 3% DV; sugars 1.3g; fat 11g 17% DV; saturated fat 5.6g 28% DV; cholesterol 87.5mg 29% DV; vitamin a iu 537.8IU 11% DV; vitamin c 6.3mg 10% DV; folate 44.3mcg 11% DV; calcium 30.5mg 3% DV; iron 1.5mg 8% DV; magnesium 30.3mg 11% DV; potassium 286.1mg 8% DV; sodium 258.3mg 10% DV; thiamin 0.2mg 18% DV.

Reviews (21)

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22 Ratings
  • 5 star values: 3
  • 4 star values: 16
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
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
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
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
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Rating: 5 stars
08/25/2018
My family loves this recipe. It one of the top 10 recipe I make! Yum!!! Read More
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: 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
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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
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
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