Chicken with Tarragon Cream Sauce

20 Reviews
From: EatingWell Magazine September/October 2007

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.

Ingredients 6 servings

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  • Juice of 1 lemon
  • 1/3 cup heavy cream
  • 1/2 teaspoon kosher salt, divided
  • 1 teaspoon plus 1/2 cup all-purpose flour, divided
  • 1 teaspoon plus 1 tablespoon butter, divided
  • 3 large boneless, skinless chicken breasts, (about 1 1/2 pounds), trimmed
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon peanut or canola oil
  • 1 cup reduced-sodium chicken broth, divided, plus more as needed
  • 1/2 cup frozen peas, thawed
  • 3 tablespoons finely minced fresh tarragon, or dill, plus sprigs for garnish

Preparation

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  • Ready In

  1. 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.
  2. 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.)
  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 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.
  4. 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.
  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.

Nutrition information

  • Per serving: 251 calories; 11 g fat(6 g sat); 1 g fiber; 11 g carbohydrates; 26 g protein; 44 mcg folate; 88 mg cholesterol; 1 g sugars; 0 g added sugars; 538 IU vitamin A; 6 mg vitamin C; 30 mg calcium; 2 mg iron; 258 mg sodium; 286 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 starch, 3 1/2 lean meat

Reviews 20

January 11, 2015
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By: amrehagen
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
June 25, 2014
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By: kristimwright
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.
May 18, 2014
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By: ann margaret Felix
Lemony Awesome! This recipe is awesome! My family loved it. Good combination of lemon, butter, cream & chicken.
February 13, 2014
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By: vtantiques
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
February 05, 2014
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By: gmarieb
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
September 23, 2012
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By: cj_alternate
The chicken turned out well and was juicy, but I did not care for the sauce. Won't make again.
October 06, 2011
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By: shawneegirl
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!
September 11, 2011
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By: slsquare
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
August 25, 2010
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By: EatingWell User
um, no. this was WAY too lemony and i LOVE lemon and chicken together!!! lemon juiced ruined the flavor of everything else. bleh.