Pan-Seared Chicken with Tarragon Cream Sauce
Tip: Serve with Basmati Rice
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- 4 Boneless, Skinless Chicken Breasts
- Salt and cracked Black Pepper
- 1 tablespoon(s) Olive Oil
- 1/4 cup(s) Dry Vermouth
- 2 tablespoon(s) Minced Sweet Onions
- 1 clove(s) Garlic Thinly Sliced
- 1 cup(s) Darigold Heavy Cream
- 3 tablespoon(s) Chopped French Tarragon Divided
- 1/2 cup(s) Creme Fraiche
- 1 tablespoon(s) Dijon Mustard
- Pinch of Salt and Ground Black Pepper
- Season each side of chicken breasts with salt and pepper. Heat olive oil in a heavy saute pan over medium-high heat; sear both sides of breasts until golden brown. Remove breasts from pan onto seperate plate and set aside. Deglaze the same pan with vermouth; add onion and garlic. Reduce heat to low; gently simmer to allow flavor of onion and garlic to impart into sauce. Add cream and allow to simmer slightly. Return chicken to pan; cover and finish cooking over low heat for 6-7 minutes, or until chicken reaches 160°F when a meat thermometer is inserted into the thickest part (or chicken is no longer pink and juices run clear when cut with a knife). Remove chicken breasts from the sauce; strain sauce. Add half the chopped tarragon to the sauce; set aside.
- Combine creme fraiche, Dijon mustard, salt and pepper in a small bowl; fold in remaining chopped tarragon. Spoon the hot tarragon cream sauce over the chicken breasts and top with a small dollop of the tarragon Dijon creme fraiche.
This recipe is a personal recipe added by Jhoughtling and has not been tested or endorsed by MyRecipes.
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Pan-Seared Chicken with Tarragon Cream Sauce Recipe at a Glance
- COURSE: Main Dishes