Pan Seared Chicken In Tarragon Cream Sauce
Created by LindasBusyKitchen on July 16, 2015
- Servings: 8
- Prep Time: 20m
- Cook Time: 10-15m
- Recipe #20163
Ingredients
- 2 to 2 1/2 pounds boneless chicken breasts (8 breasts, thin cut, if you use thick breasts, butterfly like an open book, and pound to 1/2 inch thick
- Kosher salt and black pepper, to taste
- 2 tablespoons olive oil (Extra Virgin)
- 3 tablespoons shallots
- 3/4 cup heavy cream
- 3 tablespoons fresh tarragon, finely chopped
- 1 large lemon (Juice of half a large lemon)
- 1 1/2 cups crimini mushrooms, sliced (cleaned with stems removed)
- 6 to 8 large garlic cloves, just cut in half
- 1/4 cup dry wine (white, I used Sauvignon Blanc)
- 2 tablespoons butter
How to Make
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Step 1: Season chicken with kosher salt and black pepper.
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Step 2: Add 2 tablespoons of olive oil to a heavy pan, and let it get really hot.
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Step 3: Add the chicken to the pan. The chicken should start to sizzle immediately. (If it doesn't, that means your oil is not hot enough. You may need to add the chicken in batches, depending on how much you are cooking. Don't overcrowd the pan, as it will drop the oil temperature too much).
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Step 4: After a few minutes, flip the chicken over (The chicken should release easily if it's ready. If it sticks, it's not ready).
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Step 5: Remove the chicken to a plate, and cover lightly if you wish to keep warm.
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Step 6: To that same pan over medium heat, without cleaning it out, add shallots. You can add an extra tablespoon of oil if you feel the pan needs it. If you do, add it along one wall of the pan, so that by the time it gets to the bottom, it's hot. Saute them around for a minute or so, to allow them to wilt.
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Step 7: Add in the garlic cloves. Add in the Crimini mushrooms and saute.
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Step 8: Add the butter next for some silkiness, followed by that Dry White
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Step 9: Wine (Sauvignon Blanc is great) to deglaze the pan. Note: Always use a wine that you are actually going to drink if you are a wine drinker. If you are not a wine drinker, I recommend that you purchase the small little individual wines that are available in a 4 pack. They are usually just the right amount for a recipe without
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Step 10: Having to purchase and open a whole bottle.
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Step 11: Bring this up to a boil, and add in the fresh chopped tarragon. After it reduces a bit, add the heavy cream.
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Step 12: Get the sauce to the consistency you like (which doesn't take long at all), add
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Step 13: Back the cooked chicken.
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Step 14: Add the juice of half a lemon to the sauce.
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Step 15: Before serving, add a smidge more fresh tarragon on top.
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Step 16: Serve this silky sauce over some garlic mashed potatoes, or over pasta of your choice.
Nutritional Facts
- Serving Size: 1 (188.5 g)
- Calories 927.9
- Total Fat - 102.6 g
- Saturated Fat - 63.2 g
- Cholesterol - 266.9 mg
- Sodium - 842.7 mg
- Total Carbohydrate - 5.3 g
- Dietary Fiber - 1.1 g
- Sugars - 1.3 g
- Protein - 2.3 g
- Calcium - 58.8 mg
- Iron - 0.6 mg
- Vitamin C - 15.5 mg
- Thiamin - 0 mg