Recipe of Creamy tarragon lemon chicken Super Fast

The Recipe For Making Creamy tarragon lemon chicken. Add wine, stock, cream, and tarragon, thicken a bit, stir in mustard and slide chicken back in to cook through. Serve chicken alongside the rice and green beans. The chicken is very moist and tender inside absorbing all the tangy fresh lemon juice, and the cream sauce has a hint of lemon mixed with aromatic tarragon and tastes wonderful.

Remove from heat and add the zest, lemon juice, and. Creamy Lemon Tarragon Chicken features pan-seared chicken breasts, topped w/ a buttery lemon cream sauce with tarragon & green onions, served on rice. Looking for an easy to prepare, super yummy chicken recipe? You can make Creamy tarragon lemon chicken using 8 ingredients in 4 quick steps. The following is an easy way to make it.

Ingredients Required To Make Creamy tarragon lemon chicken

1. Fill 4 of chicken breast halves, boneless and skinless.
2. Fill 1 of large shallot, thinly sliced.
3. Mix 2 cloves of garlic, thinly sliced.
4. Insert 1 cup of dry white wine.
5. Fill 2 cups of chicken stock.
6. Fill 1/2 cup of heavy cream.
7. Mix 2 tbsp of fresh tarragon, chopped.
8. Mix of Zest of 1/2 lemon.

Well then, you should give this recipe for creamy lemon tarragon chicken a try. Season both sides of chicken with salt and pepper. In a large skillet, heat butter and oil over medium heat. Transfer the chicken breasts to a warmed serving platter or individual dinner plates.

Quick Step To Make Creamy tarragon lemon chicken

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..

The sauce should be thick enough to lightly coat a spoon. Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. This creamy sauce is a classic with chicken--and while tarragon is the traditional herb, thyme or rosemary would also work beautifully. Serve with sauteed string beans and wild rice. That's how to make Creamy tarragon lemon chicken Recipe.

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