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Chicken Tarragon


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Chicken Tarragon 0 Picture


  • 2 1/2 pounds chicken breasts, cubed
  • 2 tbs oil
  • 2 cups chicken broth
  • 1 tsp tarragon
  • 5 tbs butter
  • 5 tbs flour
  • 1 1/2 cups evaporated milk or heavy cream
  • 4 tbs lemon juice
  • 2 tbs parsley



Step 1

Season chicken with salt and pepper. In a large skillet, heat oil, cook chicken over medium heat until golden brown. Remove, set aside. Add broth and tarragon, reduce to about 1 cup. Remove, set side. Melt butter in skillet; add flour, cook 1 minute while stirring. Add cream slowly along with broth reduction, whisk. Add lemon juice and parsley after sauce has thickened. Return chicken; simmer 1-2 minutes. Serve over rice.

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