On Line Cookbook

Chicken Breast With Tarragon Cream Sauce

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.