Creamy Tarragon Chicken (Print Version)
Juicy chicken cutlets coated in a rich tarragon cream sauce, prepared quickly in one skillet.
# Ingredients:
Chicken
01 -
1 ½ pounds skinless boneless chicken breasts, halved lengthwise
Coating
02 -
3 tablespoons all-purpose flour, divided
03 -
½ teaspoon kosher salt
04 -
½ teaspoon freshly ground black pepper
Cooking fats
05 -
3 tablespoons unsalted butter, divided
06 -
1 tablespoon canola oil
Sauce liquids
07 -
½ cup chicken broth or dry white wine, or a combination
08 -
1 cup heavy cream
09 -
1 lemon, zested and juiced
Herbs
10 -
2 tablespoons fresh chopped tarragon, or 1 teaspoon dried tarragon leaves
# Instructions:
01 -
Place each chicken breast half between two sheets of plastic wrap and pound with a meat mallet or rolling pin to ½-inch thickness. In a shallow bowl, combine 2 tablespoons flour, kosher salt, and black pepper. Lightly dredge each cutlet in the flour mixture, shaking off excess; set aside.
02 -
Heat a large heavy-bottom skillet over medium heat. Melt 2 tablespoons butter with canola oil. Add chicken cutlets and cook undisturbed until golden brown on the underside, about 4 minutes. Flip and cook another 3 to 4 minutes. Transfer cutlets to a plate and tent with foil. Repeat with remaining cutlets, adding butter or oil as needed.
03 -
Remove any browned residue from skillet with paper towel and return to medium-high heat. Pour in chicken broth or wine and bring to a boil, scraping up browned bits. Cook 2 minutes, then add heavy cream. In a small bowl, combine remaining 1 tablespoon flour and 1 tablespoon butter into a smooth paste and whisk into the sauce. Reduce heat and simmer until sauce thickens and coats the back of a spoon, 3 to 5 minutes. Stir in lemon zest and juice, fresh tarragon, and adjust seasoning to taste.
04 -
Return chicken cutlets to skillet and simmer in sauce for 2 minutes until warmed through. Serve with rice, pasta, or mashed potatoes, garnished with extra tarragon or lemon wedges if desired.
# Notes:
01 -
Pounding chicken cutlets to an even thickness ensures uniform cooking and tender texture.