Recipe Image

Chicken with Tarragon Cream Sauce

  • 50 m
  • 50 m
Perla Meyers
“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.”


    • Juice of 1 lemon
    • ⅓ cup heavy cream
    • ½ teaspoon kosher salt, divided
    • 1 teaspoon plus ½ cup all-purpose flour, divided
    • 1 teaspoon plus 1 tablespoon butter, divided
    • 3 large boneless, skinless chicken breasts, (about 1½ pounds), trimmed
    • ¼ teaspoon ground white pepper
    • 1 teaspoon peanut or canola oil
    • 1 cup reduced-sodium chicken broth, divided, plus more as needed
    • ½ cup frozen peas, thawed
    • 3 tablespoons finely minced fresh tarragon, or dill, plus sprigs for garnish


  • 1 Combine lemon juice and cream in a small bowl. Season with ¼ teaspoon salt. Mash 1 teaspoon flour and 1 teaspoon butter in another small bowl until a paste forms. Set both bowls aside.
  • 2 Dry chicken thoroughly with paper towels. Season with the remaining ¼ teaspoon salt and white pepper. Dredge lightly in the remaining ½ cup flour, shaking off any excess. (Discard leftover flour.)
  • 3 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 ½ 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.
  • 4 Add the remaining ½ cup broth to the pan and bring to a boil over high heat. Cook until reduced to about ¼ 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.
  • 5 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/21/2019