What To Serve With French Tarragon Chicken
Make this classic Creamy Tarragon Chicken recipe in 30 minutes for a delicious weeknight meal!When it comes to cooking traditional French food, most people think of a complex concoction of ingredients in a Le Creuset pot which has been simmering away on the stove for hours and hours à la Julia Childs.But with the popularity of fast-cook meals, 30 minute meals and the like, many traditional French dishes have been adapted for the busy cook, and this Creamy Tarragon Chicken recipe is one such delicious example.Although, one could probably argue that their daily dose of croissants at breakfast should be enough to ensure that they do not forget their French roots!This Creamy Tarragon Chicken recipe combines the classic pairing of – you guessed it – tarragon with chicken, and no French kitchen is likely to be absent of cream and white wine, which are also essential to this dish.The tarragon sauce contains dry white wine for deglazing the pan, as well as cream for richness.Start by browning the chicken breasts in a large skillet or saucepan.Sauté the shallots (or onions) and garlic for about 1 minute, or until they are fragrant and softened.Add the white wine to pan and let it bubble away for about 1 to 2 minutes until it has slightly reduced.Next, add the chicken stock, cream and tarragon, and give everything a good stir, using your wooden spoon to scrape any caramelised bits from the pan.The creamy tarragon sauce is delicious served with some vegetables on the side, such as:.You could also serve some buttery pasta noodles alongside, such as tagliatelle, fettucine, or parpadelle.Cuisine: French Make this classic Creamy Tarragon Chicken recipe in 30 minutes for a delicious weeknight meal!Print Pin Recipe Rate Ingredients 1 to 2 tablespoons olive oil.to tablespoons olive oil 4 to 6 small chicken breast fillets.garlic cloves, finely chopped 160 ml (2/3 cup) dry white wine.Place the chicken breasts in the pan and cook for 3 to 5 minutes, or until they are golden and caramelised, before turning them over.Pour the white wine into the pan and let it simmer for a few minutes until it has reduced slightly.Use a wooden spoon to stir the mixture and to lift any caramelised bits from the pan.Start with half the quantity of soya cream, and add more to taste.To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients
