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Chicken with Tarragon Cream Sauce




Source of Recipe


LifeScript


Recipe Introduction


A touch of lemon-tarragon cream elevates simply sautéed chicken breasts. Serve accompanied by whole-wheat egg noodles, rice pilaf or parslied boiled new potatoes.


List of Ingredients




Chicken with Tarragon Cream Sauce


* Juice of 1 lemon
* 1/3 cup heavy cream
* 1/2 teaspoon kosher salt, divided
* 1 teaspoon plus 1/2 cup all-purpose flour, divided
* 1 teaspoon plus 1 tablespoon butter, divided
* 3 large boneless, skinless chicken breasts, (about 1 1/2 pounds), trimmed
* 1/4 teaspoon ground white pepper
* 1 teaspoon peanut or canola oil
* 1 cup reduced-sodium chicken broth, divided, plus more as needed
* 1/2 cup frozen peas, thawed
* 3 tablespoons finely minced fresh tarragon, or dill, plus sprigs for garnish

Recipe





1. Combine lemon juice and cream in a small bowl. Season with 1/4 teaspoon salt. Mash 1 teaspoon flour and 1 teaspoon butter in another small bowl until a paste forms. Set both bowls aside.

2. Dry chicken thoroughly with paper towels. Season with the remaining 1/4 teaspoon salt and white pepper. Dredge lightly in the remaining 1/2 cup flour, shaking off any excess. (Discard leftover flour.)

3. Heat the remaining 1 tablespoon butter and oil in a 12-inch cast-iron skillet over medium-high heat. Add the chicken—do not crowd the pan. Cook, turning once, until nicely browned on both sides, about 10 minutes total. Add 1/2 cup broth, reduce the heat and cover. Simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don’t run dry. If necessary, add more broth, a tablespoonful at a time, to prevent scorching.) Transfer the chicken to a clean cutting board and tent with foil.

4. Add the remaining 1/2 cup broth to the pan and bring to a boil over high heat. Cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce heat to medium, add the reserved lemon cream and bring to a simmer. Gradually whisk in the reserved butter-flour paste, a few bits at a time, until the sauce coats the spoon, 1 to 2 minutes. Stir in peas.

5. Reduce the heat to low and return the chicken to the pan along with tarragon (or dill). Turn to coat with the sauce and cook until heated through, 1 to 2 minutes. Slice the chicken and serve with the sauce, garnished with sprigs of tarragon (or dill), if desired.

Nutritional Information:

Per serving
Calories 231 kcal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 6 g
Dietary Fiber 1 g
Fat 10 g
Saturated Fat 5 g
Monosaturated Fat -
Polysaturated Fat -
Protein 28 g
Potassium 347 mg
Sodium 209 mg
Iron -
Cholesterol 91 mg