Chicken with Tarragon Cream

Recently, I have been experimenting on French dishes. I don’t really know why, I supposed I was just fancying something creamy and buttery.  I looked at my fridge and saw that I still had some chicken breasts that needed to be cooked and the mushrooms were begging to be used. There were still some left-over cream and half a bottle of white wine which I have used recently in a few dishes. 

The only ingredient missing is something that will give the dish some vibrant color and freshness. Thankfully, I have been cooking with the tarragon herb lately due to my husband’s craving for Chicken, Cashew and Tarragon Stir-Fry. So there goes the solution – a little tarragon goes a long way in this dish.

I had been doing the South Beach Diet to lose weight (I love this diet! I think it’s perfect for meat lovers like me!) and if you are into low-carb, this is one of the dishes that you need to learn by heart. It’s pretty simple and yummy, too. And to replace the carbs — I know deep in my heart that rice would be perfect with this for it will absorb the creamy sauce but, alas, not when am on a diet — I suggest steamed/boiled cauliflower, which is the perfect replacement for rice or potatoes. You can certainly make mock mashed potatoes using this wonderful vegetable.  

So here it is, enjoy!

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Ingredients

2 Tablespoons light Olive oil
1 lb chicken breasts (about 2), skinned, boned and halved (season with salt and pepper)
1 medium onion, chopped
3 garlic cloves, chopped
8 oz mushrooms, chopped
1/3 cup dry white wine (use low-carb and gluten-free)
1/2 cup heavy cream
2 tbsp fresh tarraron, chopped
Salt and pepper, to taste

Procedure

Heat the oil in a large skillet and sauté the chicken breasts, about 3 minutes per side.



Set the chicken aside. Add the onion and garlic to the pan and cook gently for about 2 minutes or until the onion begins to soften.

Increase the heat and stir in the mushrooms. Stir-fry for about 4-5 minutes or until the mushrooms begin to color and give off its liquid.



Pour in the wine. Bring to a quick boil then reduce the heat slightly and simmer until most of the wine has evaporated. Add the cream and cook just until incorporated. Re-place the chicken in the pan and simmer until the sauce thickens. Stir in the chopped tarragon and season to taste.

Arrange the chicken on a serving plate and pour the sauce  over. Delish!

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38 Comments

  1. July 20, 2012 / 2:51 pm

    I can almost smell it! Thanks for the recipes!

    • October 20, 2012 / 9:27 pm

      You're welcome, Audra! I hope you and your family enjoy this meal as much as we have!

  2. November 16, 2012 / 5:12 pm

    What a drool worthy dish Aby…Yum!!

    • November 16, 2012 / 9:59 pm

      Thanks dear Shema! You are always so sweet!

  3. November 17, 2012 / 11:03 pm

    Just saw this in FB and I decided to share it in my page. Then I had to know how to cook it so I am here now drooling in front of the computer. It's very simple and looks so good Abby. Love it!

    • November 18, 2012 / 12:01 am

      Thanks, Weng! Glad you came by. It's an easy dish indeed and thank you so much for sharing it. So kind of you! Appreciate it.

    • December 5, 2012 / 10:26 pm

      You're welcome! Thanks for stopping by!

  4. January 27, 2013 / 3:37 am

    Thanks for sharing this wonderful recipe. I never used fresh tarragon before. Will try it. I hate chicken breast so I will use drumsticks with skin, will pan fry them and remove the chicken oil then follow your recipe given. This will be yummy with paste, I will dice the chicken meat instead of the whole piece. This dish looked like my mushroom sauce with basil for pasta that I love to cook but will buy tarragon for your dish, wonder what aroma will it be. Happy Chinese New Year !!

    • January 29, 2013 / 2:47 am

      Happy Chinese New Year too Mrs. Lee and I hope you like this dish! Am sure it would be great with drumsticks too!

  5. March 11, 2013 / 1:15 pm

    so going to try this at the weekend for my supper guests, thank you xoxo

    • March 14, 2013 / 1:35 am

      Hi Beverley, some of our readers have tried this and loved it so I hope you have the same experience! Thanks!

    • August 8, 2013 / 2:39 pm

      That's perfect! Hope you can try this. 🙂

  6. Anonymous
    July 16, 2013 / 4:05 am

    Will try this with blue marlin. For my wicked sisters. =)) toping

    • July 16, 2013 / 1:10 pm

      Hey, Toy! Blue Marlin sounds good. I miss you all. Hope you enjoy this and the blue marlin version – please cook that for me when I visit. 🙂

    • Anonymous
      September 7, 2013 / 10:26 am

      Your recipes never disappoint. This is my next manilla spoon dinner.

    • September 10, 2013 / 4:00 pm

      Thanks! Hope you enjoy this as much as the other recipes.

  7. Anonymous
    September 7, 2013 / 3:11 am

    I BEEN COOKING HEALTHY FOR A MINUTE NOW AND LEARNING ALL THE FRESH SPICES BUT WHAT IS TARRARON???

    • September 10, 2013 / 4:00 pm

      Tarragon is a delicate green herb with long, thin pointy leaves and a singular flavor with hints of anise.

    • September 10, 2013 / 3:55 pm

      So true! This is a tried and tested deliciousness! Thanks for stopping by. 🙂

  8. September 13, 2013 / 1:22 am

    I wish I came home to your table every night

    • September 13, 2013 / 1:59 am

      I try my best but it's not always this fancy….thanks…you're very kind. 🙂

  9. February 9, 2015 / 12:02 pm

    Where can I ged tarragon leaves? I only know the McCormick Thyme that you can buy off at the grocery store.

    • February 13, 2015 / 4:34 pm

      Try the herb section of your supermarket or grocery. I am US-based so I am not entirely sure if you can find one locally in Manila but it's worth a try. Perhaps try Rustans or SM, Patrick.

    • Nancy
      October 16, 2016 / 4:28 pm

      Next spring get a plant from your local nursery. I planted one about 8 years ago and it keeps coming back every year, giving me with a never-ending supply. It is one of the only herbs that have consistently survived the winter. You can cut it back in the fall to get new fresh shoots.

  10. April 3, 2015 / 3:05 pm

    Wow that looks so good! The cream sauce sounds fantastic 😀

  11. April 30, 2015 / 1:28 pm

    We've come into a new appreciation for tarragon here recently… this is perfect serendipitous timing!

  12. November 11, 2015 / 6:00 am

    White wine and cream is a go-to for me for sauces. I always have both in the house and I love the flavor together. I almost never use tarragon though…I need to try this! It looks so delicious!

  13. Anonymous
    March 31, 2016 / 6:12 am

    What can b used instead of wine

    • June 15, 2016 / 12:31 pm

      Chicken broth should be a good substitute.

  14. Jonni Gonzales
    May 11, 2016 / 4:53 pm

    Great recipe. Wonderful flavor.

  15. June 15, 2016 / 1:22 am

    Tried this tonight since I wanted to experiment with tarragon and had all the other ingredients — fabulous! Will definitely make this again.

    • June 15, 2016 / 12:29 pm

      So glad to know you enjoyed this! It's a popular dish on our blog for sure. Thanks for letting us know. 🙂

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