{"id":75936,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/chicken-with-tarragon-sauce\/"},"modified":"2024-12-18T07:32:12","modified_gmt":"2024-12-18T13:32:12","slug":"chicken-with-tarragon-sauce","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/chicken-with-tarragon-sauce\/","title":{"rendered":"Tarragon Chicken"},"content":{"rendered":"<p>The promise of a tarragon chicken dinner sounds elegant and special, like something off a French bistro\u2019s <em>carte du jour<\/em>. In reality, this tarragon chicken recipe is so easy that you may feel like you stretched the truth a bit when hyping it up to your loved ones. While the flavor is nothing less than stunning and the plating is superb, the whole thing is a cinch to make.<\/p>\n<p>Basically, you\u2019re browning chicken breasts in a pan, deglazing the pan with heavy cream and reducing it until it reaches a sauce consistency, and dressing it up with fresh tarragon, sauteed shallots and a bit of lemon juice. Seriously, that\u2019s it. Your impressive-sounding dinner is ready in just 30 minutes.<\/p>\n<h2>Ingredients for Tarragon Chicken<\/h2>\n<ul>\n<li><strong>Chicken breasts:<\/strong> Purchase four boneless, skinless chicken breast halves from the store. They should be around five ounces each. As a reminder, you should\u00a0<a href=\"https:\/\/www.tasteofhome.com\/collection\/foods-to-never-wash-before-cooking\/\" data-name=\"www.tasteofhome.com\/collection\/foods-to-never-wash-before-cooking\/\" data-module=\"content engagement\" data-position=\"embedded links\">never wash meat before cooking<\/a>\u2014especially chicken! You\u2019re not washing anything away. In fact, you\u2019re spreading the bacteria all over the sink, countertops and wherever the water splashes off the chicken.<\/li>\n<li><strong>Butter:<\/strong> One tablespoon of melted butter helps give the chicken breasts a nice sear, and infuses its rich, buttery flavor into the meat.<\/li>\n<li><strong>Olive oil:<\/strong> I always find that buying the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-olive-oil-brands\/\" data-name=\"www.tasteofhome.com\/article\/best-olive-oil-brands\/\" data-module=\"content engagement\" data-position=\"embedded links\">best olive oil<\/a> is worth the splurge. A good olive oil makes the flavors in your dish sing, especially when it\u2019s a foundational ingredient in a vinaigrette or an <a href=\"https:\/\/www.tasteofhome.com\/recipes\/olive-oil-cake\/\" data-name=\"www.tasteofhome.com\/recipes\/olive-oil-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\">olive oil cake<\/a>.<\/li>\n<li><strong>Shallot:<\/strong> Shallots are a bit less pungent than onions, leaning a bit sweeter with subtle notes of spicy garlic.<\/li>\n<li><strong>Heavy whipping cream:<\/strong> Did you know there\u2019s a difference between <a href=\"https:\/\/www.tasteofhome.com\/article\/heavy-cream-vs-whipping-cream\/\" data-name=\"www.tasteofhome.com\/article\/heavy-cream-vs-whipping-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\">heavy whipping cream and whipping cream<\/a>? The latter does not have as much milkfat as the former, so it won\u2019t make quite as rich and creamy of a sauce as heavy whipping cream would. Be sure to double-check the labels at the store.<\/li>\n<li><strong>Tarragon:<\/strong> Tarragon is a lovely herb pairing with poultry. Its subtle licorice, citrus and spice flavors are best in creamy chicken dishes, like this chicken tarragon recipe.<\/li>\n<li><strong>Lemon juice:<\/strong> Two teaspoons of lemon juice brighten the sauce so it\u2019s not so heavy.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Pound the chicken breasts<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2090889\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Tarragon-ChickenTOHVS21_158367_BL_06_14_1.jpg?fit=700%2C1024\" alt=\"Pound chicken breasts with a meat mallet to 1\/2-inch thickness\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Line a plastic cutting board with a layer of storage wrap. Lay the chicken breasts on top, keeping them evenly spaced apart. Place a layer of storage wrap on top of the chicken breasts. Using a meat mallet, pound the chicken breasts to a 1\/2-inch thickness. Remove the storage wrap and sprinkle the chicken with 1\/2 teaspoon of salt and the pepper.<\/p>\n<h3>Step 2: Cook the chicken<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2090886\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Tarragon-Chicken-TOHVS21_158367_BL_06_14_2.jpg?fit=700%2C1024\" alt=\"heat butter and oil over medium heat; add chicken; cook 4-5 minutes on each side or until no longer pink; remove chicken from pan; keep warm; induction; marble surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>In a large skillet, heat the butter and olive oil over medium heat. Add the chicken breasts and cook them for\u00a0four to five minutes on each side\u00a0until they\u2019re no longer pink. Remove the chicken breasts from the pan and keep them warm.<\/p>\n<h3>Step 3: Make the tarragon sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2090888\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Tarragon-Chicken-TOHVS21_158367_BL_06_14_3.jpg?fit=700%2C1024\" alt=\"Overhead shot of add shallot to same pan; cook and stir over medium heat until tender; add cream; stirring to loosen browned bits from pan; Increase heat to medium-high; cook until slightly thickened; stir in 2 teaspoons tarragon; lemon juice and remaining salt; induction; marble surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Add the chopped shallot to the same pan. Cook and stir the shallot over medium heat until tender. Add the heavy whipping cream, stirring to loosen the browned bits from the pan. Increase the heat to medium-high and cook the sauce until it has slightly thickened. Stir in 2 teaspoons of the tarragon, the lemon juice and the remaining salt.<\/p>\n<h3>Step 4: Serve the tarragon chicken<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2090887\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Tarragon-Chicken-TOHVS21_158367_BL_06_14_4.jpg?fit=700%2C1024\" alt=\"Top view shot of Chicken with Tarragon Sauce; serve on each plates with chicken; sprinkle with remaining tarragon; asparagus; napkin; cutlery; marble surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Serve the tarragon sauce with chicken. Garnish it with the remaining tarragon.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2090890\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Tarragon-Chicken-FT24_158367_JR_1212_2.jpg?fit=700%2C1024\" alt=\"Table view shot of Chicken with Tarragon Sauce; Serve with chicken; Sprinkle with remaining tarragon; spoon; marble surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Change the herbs:<\/strong> Not a tarragon fan? You can easily swap it for sage or thyme instead. Or, use an <a href=\"https:\/\/www.tasteofhome.com\/article\/herbes-de-provence\/\" data-name=\"www.tasteofhome.com\/article\/herbes-de-provence\/\" data-module=\"content engagement\" data-position=\"embedded links\">herbes de Provence<\/a> blend instead. Some blends use tarragon, but the flavor will be subdued by the rosemary, basil, thyme and marjoram.<\/li>\n<li><strong>Add mushrooms:<\/strong> Bulk up the chicken tarragon with some sauteed mushrooms. Slice a handful of button mushrooms and saute them with the shallots.<\/li>\n<li><strong>Zhuzh up the sauce:<\/strong> Add a splash of sweet sherry or a 1\/2 teaspoon of zippy Dijon mustard to brighten up the sauce.<\/li>\n<\/ul>\n<h2>How to Store Tarragon Chicken<\/h2>\n<p>Let your chicken and tarragon sauce cool completely to room temperature. It\u2019s best to store the sauce and chicken in separate airtight containers so you can reheat them easily later on. They\u2019ll last for up to four days in the fridge.<\/p>\n<h3>How do you reheat tarragon chicken?<\/h3>\n<p><a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-reheat-chicken\/\" data-name=\"www.tasteofhome.com\/article\/how-to-reheat-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">Reheat chicken<\/a> in a 400\u00b0F oven on a baking sheet for about 15 minutes. You could also reheat the chicken breasts in the microwave with a little drizzle of olive oil and water to prevent the chicken from drying out. Microwave the chicken for around two minutes, zapping it in 30-second intervals after that if needed.<\/p>\n<p>Reheat the tarragon sauce low and slow in a skillet on the stovetop until it&#8217;s heated through. Pour the sauce over your chicken. The whole dish should be just as delicious as it was the day you made it!<\/p>\n<h2>Tarragon Chicken Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2090891\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Tarragon-Chicken-FT24_158367_JR_1212_3.jpg?fit=700%2C1024\" alt=\"Close up shot of Chicken with Tarragon Sauce; Serve with chicken; Sprinkle with remaining tarragon; spoon; marble surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>What do I serve with tarragon chicken?<\/h3>\n<p>We love serving this chicken tarragon over a bed of wild rice or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/herbed-rice-pilaf\/\" data-name=\"www.tasteofhome.com\/recipes\/herbed-rice-pilaf\/\" data-module=\"content engagement\" data-position=\"embedded links\">herbed rice pilaf<\/a>. It\u2019s great with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/deluxe-mashed-potatoes\/\" data-name=\"www.tasteofhome.com\/recipes\/deluxe-mashed-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\">deluxe mashed potatoes<\/a> or a lower-carb <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mashed-cauliflower-with-parmesan\/\" data-name=\"www.tasteofhome.com\/recipes\/mashed-cauliflower-with-parmesan\/\" data-module=\"content engagement\" data-position=\"embedded links\">mashed cauliflower with parmesan<\/a>, too. Round out the meal with sauteed asparagus or green beans. We bet everyones&#8217; plates will be clean by the end of the meal.<\/p>\n<h3>Can I use a different protein?<\/h3>\n<p>Absolutely! The tarragon cream sauce would be delicious spooned over a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/fast-baked-fish\/\" data-name=\"www.tasteofhome.com\/recipes\/fast-baked-fish\/\" data-module=\"content engagement\" data-position=\"embedded links\">baked, flaky white fish<\/a> like halibut or cod, or on a perfectly cooked <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cast-iron-skillet-steak\/\" data-name=\"www.tasteofhome.com\/recipes\/cast-iron-skillet-steak\/\" data-module=\"content engagement\" data-position=\"embedded links\">cast-iron steak<\/a>. Even grilled or sauteed vegetables would benefit from being dipped in the sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is comfort food at its finest. I cook it at least once a week and usually serve it with homemade mashed potatoes and saut\u00e9ed fresh green beans. \u2014Cher Schwartz, Ellisville, Missouri<\/p>\n","protected":false},"author":7061,"featured_media":2091160,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307335,307330,307344,304328,304292,304338,303966,303887,306848,304268,307307,304197,304350,324623,304020,304005,304150,303883],"categories-v2":[310372,310369,310376,308984,308481,308305,308992,308495,308478,309603,259483,310342,339209,309001,309177,308594,308549,309434,308476],"coauthors":[342012],"recommended_recipes":[{"post_title":"Lemongrass Chicken","post_link":"\/recipes\/lemongrass-chicken\/","post_image":"\/wp-content\/uploads\/2025\/04\/Lemongrass-Chicken_EXPS_TOHcom25_109985_DR_03_20_02b.jpg"},{"post_title":"Tarragon Tuna Salad","post_link":"\/recipes\/tarragon-tuna-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/Tarragon-Tuna-Salad_EXPS_SDFM19_27561_E10_19_2b.jpg"},{"post_title":"Lemon Thyme Chicken","post_link":"\/recipes\/lemon-thyme-chicken\/","post_image":"\/wp-content\/uploads\/2024\/09\/Lemon-Thyme-Chicken_EXPS_TOHD24_29800_EricKleinberg_7.jpg"},{"post_title":"Strawberry Tarragon Chicken Salad","post_link":"\/recipes\/strawberry-tarragon-chicken-salad\/","post_image":"\/wp-content\/uploads\/2024\/09\/Strawberry-Tarragon-Chicken-Salad_EXPS_TOHD24_201439_KaylaWidmer_3.jpg"},{"post_title":"Deviled Chicken","post_link":"\/recipes\/deviled-chicken\/","post_image":"\/wp-content\/uploads\/2018\/04\/Deviled-Chicken_EXPS_WRSM17_23733_C03_24_3b.jpg"},{"post_title":"Lemon Basil Chicken","post_link":"\/recipes\/lemon-basil-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Basil-Chicken_exps42443_THA1814239D288_RMS-5.jpg"},{"post_title":"Corsican Chicken","post_link":"\/recipes\/corsican-chicken\/","post_image":"\/wp-content\/uploads\/2017\/09\/Corsican-Chicken_EXPS_HSCBZ17_30690_B07_21_3b.jpg"},{"post_title":"Tarragon Salad Dressing","post_link":"\/recipes\/tarragon-salad-dressing\/","post_image":"\/wp-content\/uploads\/2018\/01\/Tarragon-Salad-Dressing_EXPS_CWMJJ20_20923_B02_14_13b.jpg"},{"post_title":"Red Pepper Chicken","post_link":"\/recipes\/red-pepper-chicken\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps17424_SCS163923B03_29_5b.jpg"},{"post_title":"Tarragon Vinegar","post_link":"\/recipes\/tarragon-vinegar\/","post_image":"\/wp-content\/uploads\/2025\/02\/Tarragon-Vinegar_EXPS_TOHcom25_41740_DR_02_05_04b.jpg"},{"post_title":"Chicken & Bacon Tart","post_link":"\/recipes\/chicken-bacon-tart\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps140616_SD2401784C10_13_2bC_RMS.jpg"},{"post_title":"Tarragon Asparagus","post_link":"\/recipes\/tarragon-asparagus\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps184550_MC163887B03_22_6b_WEB.jpg"},{"post_title":"Tarragon Chicken","post_link":"\/recipes\/tarragon-chicken\/","post_image":"\/wp-content\/uploads\/2017\/09\/Tarragon-Chicken_EXPS_EDSC17_73675_B03_10_5b.jpg"},{"post_title":"Ruby Chicken","post_link":"\/recipes\/ruby-chicken\/","post_image":"\/wp-content\/uploads\/2017\/09\/Ruby-Chicken_exps26844_CFT960483C08_08_5bC_RMS.jpg"},{"post_title":"Tarragon Carrots","post_link":"\/recipes\/tarragon-carrots\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24930_CFT943311D48B.jpg"},{"post_title":"Tarragon Potatoes","post_link":"\/recipes\/tarragon-potatoes\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Tarragon Chicken Casserole","post_link":"\/recipes\/tarragon-chicken-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps728_TH2027C37C.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Tarragon-Chicken_EXPS_FT24_158367_JR_1212_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/chicken-with-tarragon-sauce\/","name":"Tarragon Chicken","datePublished":"2018-01-01","dateModified":"2024-12-18","prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Tarragon-Chicken_EXPS_FT24_158367_JR_1212_1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Tarragon chicken sounds fancy\u2014like you might need to know at least four French cooking techniques to pull it off\u2014but you\u2019ll be surprised at how simple this recipe really is. Ready in 30 minutes, it\u2019s a dinner party winner.","recipeIngredient":["4 boneless skinless chicken breast halves (5 ounces each)","3\/4 teaspoon salt, divided","1\/4 teaspoon pepper","1 tablespoon butter","1 tablespoon olive oil","1 shallot, chopped","3\/4 cup heavy whipping cream","3 teaspoons minced fresh tarragon, divided","2 teaspoons lemon juice"],"recipeInstructions":[{"@type":"HowToStep","name":"Pound the chicken breasts","text":"Line a plastic cutting board with a layer of storage wrap. Lay the chicken breasts on top, keeping them evenly spaced apart. Place a layer of storage wrap on top of the chicken breasts. Using a meat mallet, pound the chicken breasts to a 1\/2-inch thickness. Remove the storage wrap and sprinkle the chicken with 1\/2 teaspoon of salt and the pepper.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Tarragon-ChickenTOHVS21_158367_BL_06_14_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the chicken","text":"In a large skillet, heat the butter and olive oil over medium heat. Add the chicken breasts and cook them for four to five minutes on each side until they\u2019re no longer pink. Remove the chicken breasts from the pan and keep them warm.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Tarragon-Chicken-TOHVS21_158367_BL_06_14_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the tarragon sauce","text":"Add the chopped shallot to the same pan. Cook and stir the shallot over medium heat until tender. Add the heavy whipping cream, stirring to loosen the browned bits from the pan. Increase the heat to medium-high and cook the sauce until it has slightly thickened. Stir in 2 teaspoons of the tarragon, the lemon juice and the remaining salt.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Tarragon-Chicken-TOHVS21_158367_BL_06_14_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Serve the tarragon chicken","text":"Serve the tarragon sauce with chicken. Garnish it with the remaining tarragon.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Tarragon-Chicken-TOHVS21_158367_BL_06_14_4.jpg?fit=700,1024"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 370 calories","fatContent":"26g fat (14g saturated fat)","cholesterolContent":"137mg cholesterol","sodiumContent":"547mg sodium","carbohydrateContent":"3g carbohydrate (2g sugars","fiberContent":"0 fiber)","proteinContent":"30g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.870968,"reviewCount":31,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Chicken with Tarragon Sauce","description":"Check out this video for how to make Chicken with Tarragon Sauce","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/2Rk3ZyLs\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/2Rk3ZyLs-OOHHzDJg.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Linda6627"},"reviewBody":"<p>Tasty, elegant easy recipe that is so adaptable to modifications. Inspired by some reviews, I too added mushrooms and sherry to my gravy. In lieu of heavy whipping cream I used a can of evaporated milk (cuts calories!) A company worthy dish that is also week night friendly for dinner. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-08-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"krindfleisch"},"reviewBody":"Delicious!  As other readers suggested, I also doubled the sauce.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedWrench"},"reviewBody":"This recipe is great! I used it with tilapia. I only had dried tarragon ( good quality) and I think the shallots added a nice note. Didn\u2019t use heavy whipping cream but used unsweetened almond milk. Can\u2019t wait to do it again. Maybe on my halibut tonight.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-01-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Natalie8579"},"reviewBody":"<p>Excellent recipe, and very forgiving in terms of ingredients!  I almost skipped making this dish because of a newly diagnosed dairy allergy in the family, but decided to try it with unsweetened cashew milk (thanks to another reviewer who mentioned using almond milk). It turned out absolutely delicious! The other changes I made: doubled the recipe (because we have hungry teens), quadrupled the sauce, and instead of taking the chicken out to warm, I added it back after making the sauce and let it simmer for about 5-10 minutes. The fresh tarragon is wonderful, but I can also see this dish working with other herbs like sage, dill, thyme, as well. Also note: it takes quite a bit longer to put this dish together if doubling the contents. For me, a slow chopper, I guess, it was well over an hour from start to plating.<\/p><p><\/p><p>Served the chicken with noodles and the extra sauce, plus fresh tarragon leaves as garnish. Not a speck of food was left on anyone's plate!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-06-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBone"},"reviewBody":"Great recipe. I give it 4 stars because it needs additional liquid to be more saucy. This is a kind of dish to serve with potatoes. Extra sauce is needed.   Also I added dry sherry and extra butter. Very  delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeWeights"},"reviewBody":"Tarragon is the herb in b?arnaise sauce, and I love b?arnaise, so I loved this recipe!  I had never pounded chicken breasts before, but it made such a difference in the texture of the meat and how evenly they cooked, I will never NOT pound them again.   I made this almost exactly as written except I omitted the shallot altogether, used dried tarragon instead of fresh, and used the whole half pint container of whipping cream (1 cup) rather than just 3\/4 of it.  This recipe was so easy and so delicious, I will make it forever.  Definitely one of my all time favorite recipes of any kind!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeButterfly"},"reviewBody":"This is one of the best recipes from Taste Recipes I've made. The sauce is wonderful, and I'm someone who didn't used to like tarragon. I did follow other viewers' suggestions and added a half pound of fresh mushrooms and some Marsala (I didn't have sherry). I'll use the Marsala again because it really took the flavor up a notch. Thanks for this great recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-01-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeSnow"},"reviewBody":"This is a fantastic recipe. If you love tarragon, you will love this. I will make this the rest of my life!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeButterfly"},"reviewBody":"The first time I made this recipe, I didn't change anything.  Delicious!!The second time, I wanted more sauce to use as a 'gravy' over my side of mashed potatoes.  So, I added some Marsala wine I wanted to use up, and some chicken stock.  After I browned the chicken, I cooked it in the sauce for about 10 minutes.  Delicious!  I will make it again both ways.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCactus"},"reviewBody":"Very tasty. As a suggestion,  Double the heavy cream in order to get more sauce. I added button mushrooms as an added feature. Served over rice with a side of asparagus. Yummy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-03-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBox"},"reviewBody":"Only thing I did differently was added more cream for extra sauce. Total hit!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCactus"},"reviewBody":"Fabulous sauce! It would be great on steak too!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePopcorn"},"reviewBody":"This dish is so good!  \"Restaurant quality,\" as my husband stated. I followed the recipe exactly except that I cut chicken breasts in half horizontally to make thinner pieces and did not pound them.  The chicken cooked up moist and flavorful, and the sauce was scrumptious on rice pilaf which I prepared to go with it, along with sauteed fresh yellow beans.  I was thrilled to have a recipe that used fresh tarragon from my herb garden-will definitely make again!  VFE","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueFish"},"reviewBody":"Doubled recipe for a dinner party- was excellent.  Added chopped shiitake mushrooms and a bit of white wine with the shallots. Thank you for this wonderful recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldDice"},"reviewBody":"DE-LISH-OUS~~ Easy, fast and soooo good!! Made as is, except my tarragon was dried and a bit old, but it still was a winner in our family. Served with smashed potatoes and green peas. Thank you!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePlanet"},"reviewBody":"Excellent.  Used half chicken broth and half whole milk, added mushrooms because I had to use them up.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-10-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldController"},"reviewBody":"We absolutely loved this dinner. It turned out great! I like trying new recipies, but it's a gamble, most of the time they turn out but sometimes not. This is one for my recipe box for sure.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-03-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedDucky"},"reviewBody":"My husband and I really liked this. I used half and half instead of whipping cream and green onion instead of shallots. The second time I made it I didn't have any half and half so I used sour cream. That was even better.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenDucky"},"reviewBody":"I was excited to make this as other reviews said it was very easy. I have never been successful making a cream sauce so I thought I would give it a try. I obviously missed some direction in the recipe because my sauce \u2018broke\u2019 and was an unappetizing mess. It tasted good but looked like it curdled. Needless to say, my family was hesitant to try it and are not asking me when I will make it again. I\u2019ll be looking for basics of a Creme sauce on you tube videos. I\u2019m sure there is an old Julia Child video or a recent Babish video that will be educational. Not giving the recipe a bad review, just my efforts to make it. Lol!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-10-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBeer"},"reviewBody":"give it 5 stars I had it with baked potato and sour cream and chives","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBike"},"reviewBody":"I added garlic to the recipe and I wanted , more gavey other than that great recipe","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedHammer"},"reviewBody":"This dish is excellent.  I will make no changes to it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeController"},"reviewBody":"Excellent, served with white rice.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleMustache"},"reviewBody":"This was amazing! I had to use red onion and a smidge of garlic because I didn\u2019t have any shallots. I served it over mashed cauliflower for me and mashed potatoes for my son - he snarfed it down and immediately asked for seconds! I will definitely make again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Chicken with Tarragon Sauce","description":"Check out this video for how to make Chicken with Tarragon Sauce","url":"http:\/\/content.jwplatform.com\/videos\/2Rk3ZyLs-OOHHzDJg.mp4","duration":"1m36s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/f530vu4r3qs7e7y3dh40n3w7e5h8i7km.jpg","advertising":"","jw_id":"2Rk3ZyLs","jw_url":"http:\/\/content.jwplatform.com\/videos\/2Rk3ZyLs-OOHHzDJg.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/2Rk3ZyLs\/poster.jpg?width=720","jw_publish_date":"2021-08-11T00:00:00"},"rms_legacy_id":"158367","romance_copy_dek":"Tarragon chicken sounds fancy\u2014like you might need to know at least four French cooking techniques to pull it off\u2014but you\u2019ll be surprised at how simple this recipe really is. 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