Creamy Tarragon Chicken

Chicken breasts in tarragon cream sauce

Roger Stowell/Getty Images

  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: 6 servings

These chicken breasts are cooked with tarragon, chicken broth, a little white wine, and heavy cream. It's a simple recipe, and one the whole family will enjoy. This chicken is delicious with rice or pasta and a salad.


  • 6 boneless chicken breast halves
  • Dash of salt and pepper
  • 1/4 cup all-purpose flour
  • 1/4 cup butter
  • 1 tablespoon finely chopped onion
  • 1/4 cup dry white wine
  • 1/2 teaspoon dried tarragon
  • 1/4 cup chicken broth
  • 1/4 cup heavy cream

Steps to Make It

  1. Sprinkle chicken breast halves with salt and pepper; dredge with flour. Set aside remaining flour.

  2. In a large skillet, heat 3 tablespoons of butter over medium heat. Brown chicken on both sides, Remove chicken; keep warm. Add onion to skillet and sauté for 1 minute.

  3. Add wine to skillet; increase heat to high and cook until liquid is almost evaporated, stirring to loosen browned bits on the bottom of the skillet.

  4. Reduce heat to medium-low; add reserved flour, stirring to a thick paste. Add tarragon and chicken broth. Return chicken to skillet; cover and cook until tender, about 20 to 25 minutes.

  5. Remove chicken breasts to a hot platter. Add remaining butter and heavy cream to the skillet. Heat through; pour creamy tarragon sauce over chicken breasts.