Creamy Tarragon Chicken Skillet Delight
Savor the exquisite flavors of our Creamy Tarragon Chicken Skillet Delight, a dish that brings a gourmet touch to your weeknight dinners. Tender chicken breasts are pan-seared to golden perfection, then enveloped in a rich, creamy sauce infused with aromatic tarragon and a splash of dry white wine. This recipe is perfect for impressing your family or guests without the fuss of complicated techniques; you'll feel like a culinary wizard! Serve it over fluffy white or brown rice alongside a fresh green salad, and don't forget to pour a glass of the remaining wine for a complete dining experience. Indulge in this delightful dish and let the flavors transport you to culinary bliss!
6
Servings
70
Calories
10
Ingredients
Ingredients
Boneless Skinless Chicken Breasts or Thighs
6 (Trimmed of excess fat)
Salt
to taste (N/A)
Pepper
to taste (N/A)
All-Purpose Flour
1/4 cup (For dredging)
Butter
1/4 cup (Divided)
Onion
1 tablespoon (Finely chopped)
Dry White Wine
1/4 cup (N/A)
Dried Tarragon
1/2 teaspoon (N/A)
Chicken Broth
3/4 cup (N/A)
Heavy Cream
1/4 cup (N/A)
Instructions
1
Begin by seasoning the chicken breasts (or thighs) with salt and pepper, ensuring an even coating. Dredge the seasoned chicken in flour, shaking off any excess flour, and set aside the remaining flour for later use.
2
In a large skillet, heat 3 tablespoons of butter over medium heat until melted. Carefully add the chicken to the skillet and cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through. Once browned, remove the chicken from the skillet and keep it warm on a plate, covered with foil.
3
In the same skillet, add the finely chopped onion and sauté for approximately 2-3 minutes until the onion becomes translucent and aromatic.
4
Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Allow the wine to simmer until it has almost completely evaporated, about 3-4 minutes.
5
Reduce the heat to medium-low, then sprinkle in the reserved flour, stirring to create a smooth paste or roux. Cook for about 1 minute to eliminate the raw flour taste.
6
Gradually add the dried tarragon and chicken broth, stirring continuously until the sauce thickens slightly. Return the cooked chicken to the skillet, cover, and let simmer for 5-10 minutes, or until the chicken is tender and heated through.
7
Transfer the chicken to a warm platter. In the same skillet, add the remaining tablespoon of butter and the heavy cream, stirring until heated through and well combined to create a luscious sauce.
8
Pour the creamy tarragon sauce over the chicken, and if desired, garnish with additional tarragon, freshly chopped parsley, or green onion. Serve hot over white or brown rice.
Nutrition Information
2.67g
Fat
2.67g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Tarragon Chicken Skillet Delight?
It is a gourmet skillet dish featuring tender chicken breasts or thighs pan-seared and served in a rich sauce of heavy cream, dry white wine, and aromatic dried tarragon.
How many servings does this recipe yield?
This recipe is designed to serve 6 people.
Can I use chicken thighs instead of breasts?
Yes, the recipe specifically mentions that you can use either boneless skinless chicken breasts or thighs.
What type of wine should I use for the sauce?
A dry white wine, such as Pinot Grigio or Sauvignon Blanc, is recommended for deglazing the skillet.
What can I substitute for dry white wine?
If you prefer not to use alcohol, you can substitute the wine with extra chicken broth and a teaspoon of lemon juice or white wine vinegar.
How long does it take to cook the chicken?
The chicken should be cooked for about 5 to 7 minutes on each side until golden brown and cooked through.
What is the purpose of dredging the chicken in flour?
Dredging the chicken in flour helps to create a golden crust during searing and acts as a thickening agent for the sauce later in the cooking process.
Can I use fresh tarragon instead of dried?
Yes, you can use fresh tarragon; generally, you should use three times the amount of fresh herbs as dried herbs.
What side dishes go well with this chicken?
The recipe suggests serving the chicken over fluffy white or brown rice with a fresh green salad on the side.
How do I prevent the flour from clumping when making the sauce?
Add the chicken broth gradually while stirring continuously to create a smooth sauce from the flour and butter roux.
What is 'deglazing' the skillet?
Deglazing involves pouring liquid like wine into the hot pan to loosen and incorporate the flavorful browned bits (fond) from the bottom.
Is this recipe suitable for a keto diet?
While high in protein, the recipe contains all-purpose flour for dredging; you would need to use an alternative like almond flour to make it keto-friendly.
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be thinner and less rich than if you used heavy cream.
How should I store leftovers?
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
Can I freeze this dish?
You can freeze it, but be aware that cream-based sauces may separate slightly when thawed and reheated.
How many calories are in one serving?
According to the recipe data, there are approximately 70 calories per serving.
What is the protein content per serving?
Each serving contains approximately 7.5 grams of protein.
Do I need to chop the onions finely?
Yes, finely chopped onions ensure they sauté quickly and blend well into the creamy sauce texture.
What should I do if my sauce is too thick?
If the sauce becomes too thick, you can thin it out by stirring in a little extra chicken broth or a splash of water.
Can I add other vegetables to this skillet?
Mushrooms or baby spinach would make excellent additions to this creamy tarragon sauce.
How do I reheat the leftovers?
Reheat gently in a skillet over low heat, adding a splash of broth if necessary to loosen the sauce.
What does tarragon taste like?
Tarragon has a unique, slightly bittersweet flavor with notes of anise or licorice.
Can I use salted butter?
Yes, but you should adjust the amount of additional salt you add to the chicken to avoid over-seasoning.
Is this a one-pan meal?
Yes, everything is cooked in a single large skillet, making cleanup very easy.
What garnish is recommended?
You can garnish the dish with additional tarragon, freshly chopped parsley, or green onions.
Can I make this dairy-free?
To make it dairy-free, use a plant-based butter substitute and full-fat coconut milk or a dairy-free heavy cream alternative.
What should the internal temperature of the chicken be?
Chicken is safely cooked when it reaches an internal temperature of 165°F (74°C).
How much tarragon is needed?
The recipe calls for 1/2 teaspoon of dried tarragon.
Why do I need to remove the chicken before making the sauce?
Removing the chicken allows you to properly sauté the onions and build the roux and sauce without the chicken overcooking or getting in the way.
Can I use a different herb if I don't have tarragon?
While the flavor profile will change, you can substitute tarragon with dried thyme or marjoram.