Tarragon Chicken
Recipe GLPR55523d5bb6cf65
Tender, pan-seared chicken breasts finished with a silky white wine and shallot sauce infused with fresh tarragon, Dijon mustard, and a touch of sour cream. A classic French-inspired dish that's elegant yet simple to prepare, perfect as a main course for a weeknight or special dinner.
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Ingredients
3 teaspoons Extra-virgin olive oil or canola oil, divided
4 pieces Boneless, skinless chicken breasts, trimmed of fat
¼ teaspoon Salt
¼ teaspoon Freshly ground pepper, plus more to taste
¼ cup Finely chopped shallots
½ cup Dry white wine
½ cup Reduced-sodium chicken broth
1 tablespoon Dijon mustard
1 tablespoon Chopped fresh tarragon
1 tablespoon Reduced-fat sour cream
Directions
Season the chicken breasts on both sides with salt and pepper to taste.
Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts and cook for 6-8 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer the cooked chicken to a plate and set aside.
In the same skillet, add the remaining 1 teaspoon of oil over medium heat. Add the chopped shallots and sauté for 2-3 minutes until softened and fragrant.
Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom, and let it simmer for 2 minutes until slightly reduced.
Add the chicken broth to the skillet and bring to a gentle simmer.
In a small bowl, whisk together the Dijon mustard, fresh tarragon, and sour cream until well combined.
Remove the skillet from heat. Stir the mustard-tarragon mixture into the broth until smooth. Do not boil after adding the sour cream.
Return the chicken breasts to the skillet, nestling them into the sauce. Cook over low heat for 2-3 minutes to heat through and allow the flavors to meld.
Taste and adjust seasoning with additional salt and pepper as needed. Serve the chicken topped with the tarragon sauce.
