How To Make Sautéed Chicken Breasts with Tarragon Cream Sauce
Try these sautéed chicken breasts for a tasty dinner with not much effort. The tarragon cream sauce is cooked with the chicken drippings for added flavor.
Serves:
Ingredients
- 2tbspbutter
- 4boneless chicken breasts
- ¾tspsalt
- ¼tspfresh ground black pepper
- 2tbsponion,chopped
- 1tbspflour
- 1cupdry white wine
- ½tsptarragon,dried
- ½cuheavy cream
Instructions
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In a medium frying pan, heat the butter over moderate heat
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Season the chicken with salt and the pepper and add it to the pan
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Cook the chicken for about 5 minutes until brown.
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Turn and cook for 4 to 5 minutes more, until just done.
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Remove the chicken from the pan and put it in a warm spot
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Reduce the heat to moderately low
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Stir in the onion and cook for about 2 minutes, until starting to soften.
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Sprinkle the flour over the onion and stir to combine
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Increase the heat to moderate; whisk in the wine and the tarragon, and cook for about 2 minutes until the sauce starts to thicken.
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Stir in the cream, salt and any accumulated chicken juices
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Serve the sauce over the chicken
Nutrition
- Calories: 433.97kcal
- Fat: 24.65g
- Saturated Fat: 10.00g
- Trans Fat: 0.42g
- Monounsaturated Fat: 8.94g
- Polyunsaturated Fat: 3.74g
- Carbohydrates: 3.87g
- Fiber: 0.19g
- Sugar: 0.99g
- Protein: 36.83g
- Cholesterol: 136.83mg
- Sodium: 552.54mg
- Calcium: 34.68mg
- Potassium: 446.87mg
- Iron: 1.54mg
- Vitamin A: 121.20µg
- Vitamin C: 0.47mg
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