Community Recipe
from [Jhoughtling]
Pan-Seared Chicken with Tarragon Cream Sauce

Pan-Seared Chicken with Tarragon Cream Sauce

Tip: Serve with Basmati Rice

  • Yield: 1 serving ( Serving Size: 4 )


  • 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.

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Pan-Seared Chicken with Tarragon Cream Sauce Recipe