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Chicken with a Creamy Tarragon Sauce

Course Main Dishes, Main Dishes and Wine Pairings
Cuisine American
Keyword Chicken with a Creamy Tarragon Sauce
Servings 4
Author Jane, adapted from "Cooking with Herbs & Spices," Craig Claibore


  • 6 Chicken breasts, skin-on and bone-in
  • kosher salt and freshly ground pepper
  • 5 tablespoons unsalted butter
  • 1-1/2 teaspoons dried tarragon
  • 3 tablespoons shallot, finely chopped
  • 1/2 cup dry white wine
  • 1-1/2 cup heavy cream
  • 3 tablespoons unbleached all-purpose flour
  • 1 tablespoon Calvados (optional)


  • Season the chicken breast on both sides with salt and pepper.
  • In a large sauté pan, melt three tablespoons of the butter over medium-high heat. Place the chicken breasts skin side down in the pan. Cook until the chicken is golden brown in color and then turn the chicken to the other side. Add the shallots and 3/4 teaspoon of the tarragon. Cover the pan and cook over low heat for fifteen minutes.
  • Remove the cover and add the wine. Return the cover to the pan and cook for another 15 minutes. With an instant read thermometer, check the chicken temperature, it should register 165 F. If needed continue to simmer the chicken. When the chicken is cooked, transfer to a platter and cover with foil.
  • In a small bowl mash together the flour with the remaining two tablespoons of butter to make a beurre manié.
  • Add one cup of heavy cream to the sauté pan, and stir. Bring to a low simmer and blend in the beurre manié a little at a time. Continue to stir and simmer for about 5 minutes or until you reach the desired consistency. Add the Calvados if using, stir to mix. Then add the remaining 1/2 cup of heavy cream.
  • Return the chicken breasts to the sauté pan and spooning some of the sauce over the chicken until the chicken is warm. Sprinkle with the remaining 3/4 teaspoon of tarragon.
    Serve with rice and a simple salad.