This Tarragon Chicken is a simple and wine free version of the classic French dish
I love this because of it’s simplicity. A traditional Tarragon Chicken has a few more steps, but I managed to shorten it and take the wine out of the picture. But don’t be fooled. This has all the flavor, just none of the fuss. Are 20 minute meals a things? Because this is definitely one of them, and it is glorious. This recipe doubles and triples in scale easily, so make it just for your family, or feed a crowd.
How to add flavor to the tarragon sauce
The sauce is made of cream and a touch of mustard and tarragon, but that doesn’t mean it doesn’t have layers of flavor. By sautéing the ginger and garlic in the oil as opposed to adding it to the chicken marinade, the oil is infused with great flavor. That flavor is spread throughout the whole dish, infusing into the cream and the chicken as it sears.
We need to make 20 minute meals like this Tarragon Chicken a thing
I cannot tell you how amazing it feels to have dinner on the table in 20 minutes. Using cream as a base for the sauce is responsible for saving time. The ingredients used in the chicken marinade are also effective at infusing flavor, and fast. I love using ginger and garlic, it adds so much more flavor than just using the one. It’s a trick I’ve picked up from cooking Pakistani food which notoriously uses both in most dishes.
Do you enjoy one pan meals?
Here are few other one pan meals that come together in 30 minutes or less.
Tarragon Chicken
Ingredients
- 1 pound chicken fillets breast or thigh
- 1 tbsp vinegar
- 2 tbsp soy sauce low sodium
- 2 tbsp Worcestershire sauce
- 1/4 tsp white pepper
- 1/4 tsp black pepper
- 1 tbsp oil
- 1 tsp garlic crushed
- 1 tsp ginger crushed
- salt to taste
- 1 tsp dried tarragon
- 1 tbsp mustard paste
- 3/4 cup cream
Instructions
- In a medium sized bowl mix together the chicken fillets, vinegar, soy sauce, worcestershire sauce, black pepper and white pepper. Let the mix sit for 5 minutes.
- In a pan heat the oil and saute the ginger and garlic for 2 minutes. Then add the chicken fillet sand saute on either side for 3-4 minutes, or until lightly charred and cooked through.
- Remove the chicken onto a plate, then add the cream, mustard and tarraon to the pan. Let it come to a simmer, then add the chicken back in. Simmer for 2 minutes and serve immediately.
Notes
Have you tried this recipe?
I love hearing your feedback! If you tried this recipe I’d love to hear how it turned out in the comments below.
