Creamy Tarragon Lemon Chicken Recipe by Robert Gonzal
Cooking Instructions 45 minutes 1 Season the chicken breasts well with salt, then keep them uncovered in the fridge for 2 hours. Pull them out 30 minutes before cooking and pat them dry. 2 Add a splash of olive oil to a large pan on medium-high heat. Sear the chicken for 10 minutes per side until browned. Remove the chicken to a plate. 3 Add the shallot and garlic to the pan and fry for 2 minutes. Pour in the wine and let simmer for about 5 minutes, until only a few tbsp of liquid remains. Add the chicken stock, heavy cream, and half of the tarragon. Drop the heat to medium, and return the chicken, and any juices, to the pan. Add a few grinds of white pepper. Let simmer for 10 to 15 minutes, flipping the chicken occasionally, until the thickest part of the breast reads 165 F, and the sauce has reduced by about half. 4 Sprinkle in the lemon zest and remaining tarragon. Check the seasoning, and add extra salt and pepper as needed. Serve immediately. 1 Season the chicken breasts well with salt, then keep them uncovered in the fridge for 2 hours. Pull them out 30 minutes before cooking and pat them dry. 1 Season the chicken breasts well with salt, then keep them uncovered in the fridge for 2 hours. Pull them out 30 minutes before cooking and pat them dry. 2 Add a splash of olive oil to a large pan on medium-high heat. Sear the chicken for 10 minutes per side until browned. Remove the chicken to a plate. 2 Add a splash of olive oil to a large pan on medium-high heat. Sear the chicken for 10 minutes per side until browned. Remove the chicken to a plate. 3 Add the shallot and garlic to the pan and fry for 2 minutes. Pour in the wine and let simmer for about 5 minutes, until only a few tbsp of liquid remains. Add the chicken stock, heavy cream, and half of the tarragon. Drop the heat to medium, and return the chicken, and any juices, to the pan. Add a few grinds of white pepper. Let simmer for 10 to 15 minutes, flipping the chicken occasionally, until the thickest part of the breast reads 165 F, and the sauce has reduced by about half. 3 Add the shallot and garlic to the pan and fry for 2 minutes. Pour in the wine and let simmer for about 5 minutes, until only a few tbsp of liquid remains. Add the chicken stock, heavy cream, and half of the tarragon. Drop the heat to medium, and return the chicken, and any juices, to the pan. Add a few grinds of white pepper. Let simmer for 10 to 15 minutes, flipping the chicken occasionally, until the thickest part of the breast reads 165 F, and the sauce has reduced by about half. 4 Sprinkle in the lemon zest and remaining tarragon. Check the seasoning, and add extra salt and pepper as needed. Serve immediately. 4 Sprinkle in the lemon zest and remaining tarragon. Check the seasoning, and add extra salt and pepper as needed. Serve immediately. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Baked Butter Salmon Simple chocolate chips cookies Simple apple butter cake Stewed Apple Marinated chicken breast with apple and aromatic vegetables Baked Butter Salmon Simple chocolate chips cookies Simple apple butter cake Stewed Apple Marinated chicken breast with apple and aromatic vegetables Kataifi Cheese Pie Fulgobhi murighonto Cauliflower with Italian Herbs Mix Sabzi Rice Potato Maggi Instant Rice Cheese Paddu Strawberry shake Cauliflower posto Healthy Sandwich 🥪🥪😋 Anday ka Halwa Kataifi Cheese Pie Fulgobhi murighonto Cauliflower with Italian Herbs Mix Sabzi Rice Potato Maggi Instant Rice Cheese Paddu Strawberry shake Cauliflower posto Healthy Sandwich 🥪🥪😋 Anday ka Halwa