Chicken Tarragon


Lynn demonstrates how to make Chicken Tarragon.  This is a delicious main dish and an impressive dish to serve company.  This can be doubled if you are serving more people.  From Sara Moulton


  • 1 pound of chicken cutlets, or you can pound boneless, skinless chicken breasts to an even thickness
  • Salt and Pepper
  • 2 Tablespoons flour
  • ¼ cup butter
  • ¼ cup shallots, chopped
  • ¼ cup white wine
  • 1 teaspoon dried tarragon
  • ¾ cup chicken broth
  • 1 Tablespoon heavy cream

Sprinkle chicken with salt and pepper and dredge in the flour.  Reserve flour.  In a large skillet, heat 3 Tablespoons butter, add chicken and brown on both sides.  Transfer to a plate.  Add shallots to skillet and sauté briefly.  Add wine.  Cook until nearly evaporated.  Add reserved flour, stir and cook 3 minutes.  Sprinkle with tarragon and add chicken broth.  Return chicken to pan and simmer 10 minutes.  Transfer to a plate.  Add 1 Tablespoon of butter and 1 Tablespoon cream to pan, heat and pour over chicken.

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Lynn's Recipes: June 2013

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