On Line Cookbook
Chicken Breast With Tarragon Cream Sauce
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Terri Mckibbon


  • 4 boneless,skinless chicken breast halves
  • 2 tsp (10 ml). extra virgin olive oil
  • 1 small shallot, minced
  • 1/4 cup (60 ml) dry vermouth or dry white wine
  • 3/4 cup (175 ml) heavy cream
  • 2 tbsp (30 ml) to 3 tbsp (45 ml) fresh French tarragon
  • 1 tsp (5 ml). fresh squeezed lemon juice
  • salt and pepper to taste
  • cooked buttered egg noodles
  • Sseason both sides of chicken and brown each side in oil.
  • Transfer to chicken plate.
  • Reduce heat and add shallots on low, stir constantly, 1 minute.
  • Add vermouth and cook 30 seconds, add cream and half of tarragon.
  • Return chicken to pan and adjust heat to gentle simmer.
  • Cover and cook until chicken is firm, no pink.
  • Transfer chicken to warm serving platter or plates.
  • Stir in sauce the remaining tarragon, lemon, and salt and pepper.
  • Cook 1 minute.
  • Pour over chicken right away and serve with buttered egg noodles.
This recipe is a great addition to your weekly menu. Enjoy.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.