Creamy tarragon lemon chicken

Name: Creamy tarragon lemon chicken
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 chicken breast halves, boneless and skinless; 1 large shallot, thinly sliced; 2 cloves garlic, thinly sliced; 1 cup dry white wine; 2 cups chicken stock; 1/2 cup heavy cream; 2 tbsp fresh tarragon, chopped; Zest of 1/2 lemon

Robert Gonzal @robert

Vancouver BC

The theme of tonight's dinner was French. And when I think French, I think of tarragon, wine and cream. It may be cliche, but who says cliches can't be delicious? Especially with a creamy sauce and served on a bed of mashed potatoes.

Robert Gonzal @robert

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Ingredients

45 minutes

4 servings

4chicken breast halves, boneless and skinless
1large shallot, thinly sliced
2 clovesgarlic, thinly sliced
1 cupdry white wine
2 cupschicken stock
1/2 cupheavy cream
2 tbspfresh tarragon, chopped
Zest of 1/2 lemon

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Steps

45 minutes

1

Season the chicken breasts well with salt, then keep them uncovered in the fridge for 2 hours. Pull them out 30 minutes before cooking and pat them dry.
2

Add a splash of olive oil to a large pan on medium-high heat. Sear the chicken for 10 minutes per side until browned. Remove the chicken to a plate.
3

Add the shallot and garlic to the pan and fry for 2 minutes. Pour in the wine and let simmer for about 5 minutes, until only a few tbsp of liquid remains. Add the chicken stock, heavy cream, and half of the tarragon. Drop the heat to medium, and return the chicken, and any juices, to the pan. Add a few grinds of white pepper. Let simmer for 10 to 15 minutes, flipping the chicken occasionally, until the thickest part of the breast reads 165 F, and the sauce has reduced by about half.
4

Sprinkle in the lemon zest and remaining tarragon. Check the seasoning, and add extra salt and pepper as needed. Serve immediately.