Quick, Easy & Impressive Creamy Tarragon Chicken

Seasoned pan-fried chicken breasts in a delicious creamy tarragon sauce. Quick and easy to prepare, it's a great comfort food dinner, ready in less than 30 minutes.

It works equally well for a speedy mid-week meal, or for a special weekend or date-night dinner.

Free printable recipe is available on our site: https://www.kitchensanctuary.com/tarragon-chicken/

Ingredients:
▢2 tbsp olive oil
▢4 chicken breasts - (about 175g each)
▢½ tsp salt
▢½ tsp black pepper
▢1 small onion - peeled and finely diced
▢2 minced cloves garlic
▢120 ml (½ cup) white wine - *see note for non-alcohol version
▢120 ml (½ cup) chicken stock - (water + 1 stock cube is fine)
▢1 tsp dried tarragon - or 2 tbsp finely chopped fresh tarragon
▢180 ml (¾ cup) double (heavy) cream
To serve:
▢Small bunch of fresh tarragon - roughly torn
▢Black pepper
INSTRUCTIONS:
1. Heat the oil in a large frying pan over a medium-high heat.

2. Take the chicken breasts and sprinkle the salt and pepper over both sides.

3. Add the chicken breasts to the pan, and cook for about 3 minutes one side, until sealed and golden.

4. Turn the chicken over and move them to one side of the pan.

5. Add the onions and garlic, and cook for 3-4 minutes, stirring the onions often, until the onions are soft.

6. Add in the white wine, and allow to simmer for 3-4 minutes, until the wine has nearly all evaporated.

7. Add the chicken stock and dried or fresh tarragon, then pour in the cream.

8. Stir together and bring to the boil.

9. Simmer gently for 6-8 minutes, until the sauce has thickened, and the chicken is completely cooked through.

10. Serve the chicken and sauce sprinkled with a little more fresh tarragon and black pepper.

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