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Chicken with Tarragon and Cream Sauce

Course: Main Course
Cuisine: French
Servings: 4


  • 4 boneless skinless chicken breasts
  • 1 shallot diced
  • 1 cup of heavy cream
  • 1 tbsp of butter
  • 1 tsp of olive oil
  • 1 1/2 -2 tbsp of fresh tarragon course chopped depending on how much you like
  • 1 lemon
  • 1/2 tsp of salt
  • 1/2 tsp of freshly ground black pepper


  • Pre-heat your oven to 170 degrees and place an oven proof plate in the oven to get warm.
  • Place a large heavy bottom pan on your stove and add your olive oil and butter and preheat over medium heat.
  • Now we are going to pound the chicken breasts thin.
  • Line a counter with a sheet of plastic wrap large enough to place all 4 chicken breast on. Place your chicken breasts on the plastic wrap and cover with a second piece of plastic wrap making sure all of the chicken is covered well. Take a rolling pin (or something similaand begin to pound down your chicken breasts until they are nice and thin and almost double in size.
  • Sprinkle 1/2 of your salt and pepper on the side of the chicken breasts facing up.
  • Now place your chicken breasts salt and pepper side down in your pan and cook for about 4-5 minutes a side until they are nice and browned.
  • While the chicken is cooking, sprinkle the other 1/2 of your salt and pepper on the chicken.
  • Flip your chicken breasts over and cook for another 4-5 minutes.
  • Once the chicken is done cooking add them to the warm plate in your oven and cover it with aluminum foil.
  • In the same pan that you cooked your chicken, over medium heat, add your diced shallots and a pinch of salt and cook until the shallots become translucent (about 4 minutes).
  • Now squeeze in the juice from 1 lemon and scrape up the little yummy bits from the pan. Your sauce will take on a light brown color at this point.
  • Now add your cream and fresh tarragon and mix well and turn heat to low.
  • Add your chicken from the oven back into the pan with the cream and cover.
  • Let this sit for about 4 minutes and remove from the heat.
  • Plate your chicken by adding it to a plate and spooning sauce over top of the chicken.


Serve this with a side of roasted potatoes, charred broccoli or crusty bread!
Recipe adapted from Williams Sonoma