📝 About This Recipe
This elegant French classic celebrates the anise-like, sophisticated aroma of fresh tarragon, transforming simple chicken breasts into a gourmet masterpiece. The silky pan sauce is built from golden fond, dry white wine, and rich crème fraîche, creating a velvet texture that coats every bite. It is a timeless dish that perfectly balances the brightness of fresh herbs with the indulgence of a traditional cream reduction.
🥗 Ingredients
Main Ingredients
- 4 pieces Chicken Breasts (boneless, skinless, pounded to even 1/2-inch thickness)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup All-purpose Flour (for dredging)
- 2 tablespoons Unsalted Butter (divided)
- 1 tablespoon Extra Virgin Olive Oil
The Aromatics & Sauce
- 2 pieces Shallots (finely minced)
- 2 cloves Garlic (minced)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Chardonnay)
- 3/4 cup Chicken Stock (low sodium)
- 1/2 cup Crème Fraîche (heavy cream can be substituted)
- 1 tablespoon Dijon Mustard (smooth, high quality)
- 3 tablespoons Fresh Tarragon (leaves stripped and roughly chopped)
- 1 teaspoon Fresh Lemon Juice (for a bright finish)
👨🍳 Instructions
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1
Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
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2
Place the flour in a shallow bowl. Lightly dredge each chicken breast in the flour, shaking off any excess. You want a very thin, even coating.
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3
In a large skillet over medium-high heat, melt 1 tablespoon of butter with the olive oil. Wait until the butter foam subsides and starts to shimmer.
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4
Add the chicken to the skillet. Sear for 4-5 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Work in batches if necessary to avoid crowding.
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5
Remove the chicken from the skillet and transfer to a plate. Tent loosely with foil to keep warm.
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6
Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the same skillet. Once melted, add the minced shallots.
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7
Sauté the shallots for 2-3 minutes until softened and translucent, scraping up the browned bits (fond) from the bottom of the pan.
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8
Add the minced garlic and cook for just 30-60 seconds until fragrant, being careful not to let it burn.
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9
Pour in the white wine to deglaze the pan. Let it bubble and reduce by half, about 3 minutes.
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10
Whisk in the chicken stock and Dijon mustard. Bring to a simmer and let it cook for 4-5 minutes until the liquid has slightly thickened.
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11
Reduce heat to low. Stir in the crème fraîche and half of the chopped fresh tarragon. Whisk gently until the sauce is smooth and velvety.
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12
Add the lemon juice and taste the sauce. Adjust seasoning with more salt or pepper if needed.
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13
Place the chicken and any accumulated juices back into the skillet. Simmer for 1-2 minutes to allow the chicken to warm through and the sauce to glaze the meat.
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14
Remove from heat and garnish with the remaining fresh tarragon before serving immediately.
💡 Chef's Tips
Always use fresh tarragon rather than dried; the dried version loses the essential oils that provide the signature anise flavor. Pounding the chicken to an even thickness ensures it cooks uniformly without the edges drying out before the center is done. If your sauce breaks or looks oily, whisk in a teaspoon of warm water or additional cream to emulsify it back together. Crème fraîche is preferred over heavy cream because its slight acidity cuts through the richness and it is less likely to curdle at higher temperatures. Don't skip the dredging step; the flour on the chicken helps create the 'fond' that flavors the sauce and provides body to the final cream reduction.
🍽️ Serving Suggestions
Serve over a bed of buttery mashed potatoes or wide egg noodles to soak up the luxurious sauce. Pair with blanched green beans or roasted asparagus for a bright, crunchy contrast. A crisp, chilled glass of Chablis or Dry Riesling complements the herbal notes of the tarragon beautifully. Serve with a side of crusty French baguette to ensure not a single drop of the cream sauce goes to waste. Finish the meal with a light green salad tossed in a simple lemon vinaigrette.