Chicken Breasts in Tarragon Cream
Chicken Breasts In Tarragon Cream is an moderately easy dinner. Made with 2 whole large chicken breasts, split, boned and skinned (4 pieces), salt and pepper, 3 tbsp. butter, 1 tbsp. minced onion and 1/2 c. white wine, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Rinse chicken and dry well.
Sprinkle chicken with salt and pepper.
Melt butter in a large heavy skillet over medium heat; add chicken and brown on both sides, about 10 minutes total.
Stir onions into butter.
Add 1 tablespoon of the wine.
Cover and cook over low heat just until chicken loses translucency and is tender, about 5 minutes.
Remove chicken to warm platter; keep warm.
Add remaining wine, tarragon and cream to pan.
Cook and stir over high heat until liquid reduces to consistency of heavy cream.
Taste and correct seasoning; stir in some parsley, if desired, and pour over chicken.
π· Perfect Pairings
Complete your meal with these
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