Tarragon Chicken

I can go on about tarragon chicken forever. It’s so simple to pull together, taking less than 30 minutes from start to finish. It also packs so much flavor into it, but it only has a handful of ingredients. Isn’t that everything you want in a recipe? I often make this when I have guests coming over, because it’s a very easy recipe to multiply, and you can handle it on a larger scale. So here’s what you’ll need for tarragon chicken.

1 pound boneless chicken fillets, butterflied

1 Tblspn vinegar

2 Tblspn soy sauce

2 Tblspn Worcestershire sauce

1/2 tsp white pepper

1/2 tsp black pepper

1 tsp crushed ginger

1 tsp crushed garlic

1 tsp dried tarragon

1 Tblspn mustard

3/4-1 cup cream

salt to taste

 

No need to marinate the chicken for a long time. Just mix the vinegar, soy sauce, Worcestershire sauce and the black and white pepper with the chicken and let it sit for about 20 minutes(add just pinch of salt). In a pan heat about 2-3 Tblspn oil, and sauté the ginger and garlic for about a minute, then add the chicken. Cook each piece of chicken for 4 minutes on each side, or until it’s golden brown and cooked through. Remove the chicken onto your serving platter and add the cream, tarragon and mustard to the empty pan. Let the sauce come to a simmer and cook it out for a minute or so, till it starts to thicken. If it gets too thick add a splash of water or cream. Taste the sauce and see if it needs more salt and black pepper. Serve with roasted veggies and garlic rice.

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Rabea Nasir
Rabea Nasir
7 years ago

I have tried two of your recipes, both turned out great!
However, my tarragon chicken turned extremely thick with no gravy, yours seems to be light and liquidy. Any suggestions?

fatimarana
7 years ago

Yes! In the pictures the recipe was multiplied by three, and I put all the sauce on the side so it seems like a lot! The cream is supposed to be thicker, but what you can do it cook it over a lower het so it doesn’t dry up, and add some water. I think I mentioned 2 T water if needed in the recipe.

Ash
Ash
6 years ago

Loved this! Love love love. I used sweet banana wax pepper juice from a jar instead of white/black pepper and marinated it for like 4 hours. Served with chicken rice. All 4 of my family members LOVED IT! oh also used garlic and ginger powder

fatimarana
6 years ago
Reply to  Ash

Glad you liked it=)

Parveen khan
Parveen khan
6 years ago

Dear Fatima ,I am enjoying ur recipes…….u sure r turning me into a great cook :))

fatimarana
6 years ago
Reply to  Parveen khan

Thank you peeno khala=) i’m glad you like them and try them=)

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[…] Tarragon Chicken with sautéed veggies and delicious stuffed baked potatoes! […]

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[…] meal you come across at restaurants around Pakistan. It’s actually pretty similar to my Tarragon Chicken recipe, which is an absolute winner, but it’s just a quicker and easier […]

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[…] the vegetables or used to make a roasted garlic butter. I usually make these vegetables alongside Tarragon Chicken and serve with bread which I top with the roasted garlic and […]

Rafia
Rafia
1 year ago

Awesome! I love Aylanto’s Tarragon chicken. Will definitely give this a try. Thank you. 🙂

fatimarana
1 year ago
Reply to  Rafia

Can’t wait for you try this! let me know how it turns out!