Chicken in Tarragon Sauce
Pan-fried chicken fillets simmered in a creamy French-style tarragon sauce with shallots, garlic, Dijon mustard, white wine vinegar, and chicken stock.
Equipment
- Large frying pan
- Cutting board
- Sharp knife
- Measuring jug
- Measuring spoons
- Tongs
- a wooden spoon or spatula.
Ingredients
- 4 chicken fillets
- Salt and freshly ground black pepper to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 2 shallots finely chopped
- 1-2 garlic cloves finely chopped
- 2 tbsp white wine vinegar
- 150 ml (⅔ cup) chicken stock
- 200 ml (¾ cup plus 1 tbsp) heavy cream
- 3 tbsp handful fresh tarragon chopped
- 2 tsp Dijon mustard
Instructions
- Season the chicken. Pat the chicken fillets dry and season both sides with salt and freshly ground black pepper.
- Pan-fry the chicken. Heat the olive oil and butter in a large frying pan over medium-high heat. Add the chicken and fry until golden on both sides and almost cooked through. Transfer to a plate.
- Sauté the shallots and garlic. Reduce the heat to medium. Add the chopped shallots to the same pan and sauté until softened. Add the garlic and cook for about 30 seconds, taking care not to burn it.
- Add the vinegar. Pour in the white wine vinegar and let it simmer briefly until it has reduced slightly.
- Make the sauce. Add the chicken stock and simmer for a couple of minutes. Pour in the cream and stir to combine.
- Finish cooking the chicken. Return the chicken and any juices on the plate to the pan. Simmer gently for about 4 minutes, or until the chicken is cooked through.
- Add the tarragon and mustard. Stir in the chopped fresh tarragon and Dijon mustard. Let the sauce simmer gently for another 1–2 minutes. Taste and adjust the seasoning if needed.
- Serve. Serve the chicken hot with the creamy tarragon sauce. Air-fryer fries and boiled green beans make good accompaniments.
Notes
Check the chicken: Cooking time depends on the thickness of the fillets. The centre should reach 74°C (165°F).
Keep the sauce at a gentle simmer: Avoid boiling it vigorously after adding the cream.
Adjust the consistency: If the sauce is too thick, add a splash of chicken stock. If it is too thin, let it simmer for a little longer before adding the tarragon and mustard.
Fresh tarragon is key: Its distinctive anise-like flavour gives this French-style sauce its character.