Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, creamy tarragon lemon chicken. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Creamy tarragon lemon chicken is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Creamy tarragon lemon chicken is something that I’ve loved my whole life.
Season with salt and pepper, to taste. Remove the chicken from the oven. Creamy Lemon Tarragon Chicken Cook The Chicken. Sprinkle the chicken pieces lightly with salt and pepper.
To get started with this recipe, we must prepare a few components. You can cook creamy tarragon lemon chicken using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Creamy tarragon lemon chicken:
- Take 4 chicken breast halves, boneless and skinless
- Get 1 large shallot, thinly sliced
- Prepare 2 cloves garlic, thinly sliced
- Get 1 cup dry white wine
- Get 2 cups chicken stock
- Make ready 1/2 cup heavy cream
- Make ready 2 tbsp fresh tarragon, chopped
- Make ready Zest of 1/2 lemon
Place the pieces one at a time inside a plastic bag. Use a meat tenderizer to pound the chicken breast down to ½-inch thickness on a sturdy cutting board. Remove the chicken from the skillet. Stir the water, soup, lemon juice, tarragon and black pepper in the skillet and heat to a boil.
Instructions to make Creamy tarragon lemon chicken:
- 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.
- 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.
- 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.
- Sprinkle in the lemon zest and remaining tarragon. Check the seasoning, and add extra salt and pepper as needed. Serve immediately.
Remove the chicken from the skillet. Stir the water, soup, lemon juice, tarragon and black pepper in the skillet and heat to a boil. Return the chicken to the skillet. Season both sides of the chicken breasts with salt and pepper. Reduce the heat under the skillet to low.
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So that is going to wrap it up for this exceptional food creamy tarragon lemon chicken recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
