This tarragon and white wine sauce is a rich and flavorful complement to chicken, bringing a touch of elegance to your meal. With its aromatic herbs and savory depth, this sauce transforms a simple chicken dish into something special.
Ingredients
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup white wine (such as Sauvignon Blanc)
- 1 cup chicken broth (find my broth recipes HERE and HERE)
- 2 tablespoons fresh tarragon, chopped (or 1 tablespoon dried tarragon)
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
Instructions
1. In a large skillet, heat the olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes per side, or until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
3. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it reduce by half, about 3-5 minutes.
4. Add the chicken broth and chopped tarragon to the skillet, stirring to combine. Simmer for an additional 5 minutes.
5. Stir in the heavy cream and lemon juice, allowing the sauce to thicken slightly.
6. Return the cooked chicken to the skillet, spooning the sauce over the top. Cook for another 2 minutes to heat through.
7. Serve the chicken with the tarragon and white wine sauce drizzled over it.
Enjoy this delightful tarragon and white wine sauce for chicken as a flavorful and sophisticated addition to your meal!
Aprile's Kitchen 