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Chicken with Tarragon Cream

Shared with me by: Flo C (former neighbor)

Ingredients

  • 2 Tbls. butter
  • 4 boneless chicken breast halves, skinless
  • 1 cup chicken broth
  • 1/4 c. chopped shallots
  • 1 t. dried tarragon, crumbled
  • 1/2 c. whipping cream
  • 1 t. fresh lemon juice
  • 1/2 t. grated lemon zest
  • salt and freshly ground pepper
  • lemon slices, garnish
  • chopped fresh parsley, garnish

Instructions

Melt butter in heavy large skillet over medium heat. Add chicken and cook until lightly browned, about 1 minute per side.

Stir in broth, shallots and tarragon. Cover and simmer until chicken is opaque, about 10 minutes. Transfer chicken to a serving platter and keep warm.

Boil pan juices until reduced to 1/2 cup, about 7 minutes. Add cream and cook until reduced to sauce consistency, stirring constantly, about 5 minutes. Mix in lemon juice and zest. Season with salt and pepper.

Pour sauce over chicken. Garnish with lemon slices and parsley and serve.