Make it a complete meal by pairing it with a side of roasted garlic mashed potatoes and sautéed green beans with garlic. It’s a quick and easy elevated dish that works equally well for serving to friends or your hungry family at the end of a long day. The tarragon cream sauce is rich but also manages to be tangy, slightly sweet, and herbaceous.
Cooking with fresh tarragon
Tarragon is an aromatic herb often used in French cooking. It has a licorice-like taste with subtle hints of lemon. Its tender green leaves add a fresh taste to salad dressings, sauces, fish, and chicken dishes. Like other herbs with delicate leaves like parsley and chives, it’s best used fresh and added towards the end of cooking.
Chicken breasts – pound these with your palm to make them even in thickness. Olive oil Red onion – red onions give a slightly sweeter taste than conventional white onions. Garlic – adds flavor and a little kick. Dry white wine – gives acidity and depth to balance out the richness from the cream. Chicken stock – for added flavor and saltiness. Whipping cream – gives the dish its delicious creaminess. Fresh tarragon – adds its fresh, herby, licorice-like taste. Lemon juice – brightens up the sauce to balance it out. Cornstarch – thickens the sauce. Salt + pepper – brings out the other flavours of the dish.
For a lighter meal, it goes well with a fresh salad like our asparagus salad with balsamic glaze, or roasted broccoli salad with lemons and almonds. It’s a crowd-pleaser that feels elevated so it’s a great dish for serving at dinner parties. Make a double batch and serve it family-style with a couple of cozy dishes like sage pumpkin pasta bake and roasted root vegetables with maple vanilla butter.
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