Chicken Breasts in Tarragon Cream Recipe : : Recipes : Food Network


  • 1 teaspoon freshly squeezed lemon juice
  • 2 to 3 tablespoons coarsely chopped fresh French tarragon
  • ¾ cup heavy cream
  • ¼ cup dry vermouth or dry white wine
  • 1 small shallot, finely chopped (about 3 tablespoons)
  • 2 teaspoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • + 1 more ingredients
    • 4 boneless, skinless chicken breast halves (about 1 ½ pounds)

1. Browning the chicken. Season both sides of the chicken breasts with salt and pepper. Heat the oil in a large (10 to 12-inch) skillet over medium-high heat. Using tongs, carefully lower the chicken breasts into the pan and cook them for about 1 minute on each side just untilt hey begin to brown...

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network