tarragon cream sauce

A delicious and easy chicken dinner with an amazing tarragon cream sauce.

Chicken with Tarragon

chicken breasts

shallot diced

heavy cream

butter

olive oil

tarragon

lemon

salt

tsp of black pepper

Pre-heat your oven to 170 degrees and place an oven proof plate in the oven to get warm.

Place a large heavy bottom pan on your stove and add your olive oil and butter and preheat over medium heat.

Now we are going to pound the chicken breasts thin.

Line a counter with a sheet of plastic wrap large enough to place all 4 chicken breast on. Place your chicken breasts on the plastic wrap and cover with a second piece of plastic wrap making sure all of the chicken is covered well. Take a rolling pin (or something similaand begin to pound down your chicken breasts until they are nice and thin and almost double in size.

Sprinkle 1/2 of your salt and pepper on the side of the chicken breasts facing up.

Now place your chicken breasts salt and pepper side down in your pan and cook for about 4-5 minutes a side until they are nice and browned.

While the chicken is cooking, sprinkle the other 1/2 of your salt and pepper on the chicken.

Flip your chicken breasts over and cook for another 4-5 minutes.

Once the chicken is done cooking add them to the warm plate in your oven and cover it with aluminum foil.

In the same pan that you cooked your chicken, over medium heat, add your diced shallots and a pinch of salt and cook until the shallots become translucent (about 4 minutes).

Now squeeze in the juice from 1 lemon and scrape up the little yummy bits from the pan. Your sauce will take on a light brown color at this point.

Now add your cream and fresh tarragon and mix well and turn heat to low.

Add your chicken from the oven back into the pan with the cream and cover.

Let this sit for about 4 minutes and remove from the heat.

Plate your chicken by adding it to a plate and spooning sauce over top of the chicken.

This Creamy Lemon Tarragon Sauce recipe is easy and made with sour cream and Dijon mustard. Great for dipping salmon, chicken, or steak!

Creamy Lemon Tarragon Dipping Sauce

sour cream

Dijon mustard

lemon juice

garlic powder

kosher salt (adjust

pepper

French tarragon (or 2 Tbsp. dried tarragon)

Mince 1/4 cup French tarragon.

Add 1 cup sour cream, ¼ cup Dijon mustard, ¼ cup lemon juice, ½ tsp. garlic powder, and ¼ tsp. each of kosher salt and pepper to a small bowl. Stir until completely combined using a small whisk or a fork.

Add the chopped tarragon and stir until combined.

Feel free to serve right away or store in the fridge for a few hours to allow the flavors to develop.

To Serve: Serve as a dipping sauce for fish, salmon, lobster, chicken, steak, grilled, roasted or raw vegetables or as a sandwich spread.

This is very useful and delicious! Thanks a lot for sharing this! will surely use it again!

Top 2 tarragon cream sauce recipes from across the web

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Chicken with Tarragon

Creamy Lemon Tarragon Dipping Sauce

Top 2 tarragon cream sauce recipes from across the web

The most viewed tarragon cream sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken with Tarragon

Creamy Lemon Tarragon Dipping Sauce

The most viewed tarragon cream sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine