Creamy Tarragon Chicken
Tarragon is a delicious but underused herb that works wonders in this dish. Its distinctly aromatic flavour pairs perfectly with the rich garlicky sauce, creating a fast and fantastic midweek meal.
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Servings: 2
Ingredients
- 2 chicken breasts
- 20 g butter
- 1 onion diced
- 3 cloves of garlic chopped
- 100 ml white wine
- 150 ml chicken stock
- 150 ml double cream
- 25 g tarragon chopped
Instructions
- Place the chicken breasts into a sandwich bag and lightly flatten them with a rolling pin. You want the whole breast to be a relatively even width.
- Season each breast with salt and pepper, then heat some oil and the butter in a frying pan over a medium to high heat.
- Cook the chicken for 3 to 5 minutes on each side. Once golden, remove the chicken and set aside.
- Add the diced onion to the pan and cook until it softens, then chuck in the garlic and cook for a further minute.
- Pour in the white wine and simmer for a minute so that it reduces by half.
- Add the chicken stock, cream, and tarragon, then return the chicken to the pan. Let it simmer for a few minutes until the sauce starts to thicken.
- Season to taste and serve. This is a super versatile dish that will pair well with rice, potatoes or even pasta.