A Glug of Oil

Delicious and easy recipes for everyday cooking. Midweek dinner ideas and easy dinner party recipes.

Tarragon Chicken Recipe

Tarragon Chicken

Seasoned pan-fried chicken fillets in a delicious creamy tarragon sauce. Quick and easy to prepare and is ready in 40 minutes. A speedy mid-week meal, or for a special weekend or date-night dinner.

Tarragon chicken pictured on a white plate.
This post may contain affiliate links, as an Amazon Associate, I earn a small commission from qualifying purchases but of course, at no extra cost to you.

Post updated August 2022

I say Marsala instead of the usual white wine really makes this recipe, you want to make it again and again. Of course, you can serve more than two, just double the recipe ingredients for four.

Marsala wine is available in any good supermarket and can be used in many other recipes.

If you can't get it, or simply don't want to buy it, just use a sweet sherry instead. Your sauce, I'm sure will still be delicious.

What is Marsala?

Marsala is a fortified wine, dry or sweet, produced in the region surrounding the Italian city of Marsala in Sicily. Marsala first received Denominazione di Origine Controllata (DOC) status in 1969.

The European Union grants Protected Designation of Origin (PDO) status to Marsala, and most other countries limit the use of the term Marsala to products from the Marsala area.

Unfortified wine is produced in the Marsala region, it does not qualify for the Marsala DOC.

Chicken with Tarragon Sauce is ready in around 40 minutes, that's not bad for such a delicious dinner. It's similar to chicken in white wine and mushroom sauce Jamie Oliver.

Ingredients in Tarragon Chicken

  • mild olive oil
  • 2 x 5g unsalted butter
  • 1 medium onion - peeled and very finely diced
  • 8 skinless chicken mini fillets
  • 3 tablespoons of sweet Marsala wine
  • 200ml chicken stock - made from half of a Knorr stock cube
  • 2 sprigs of fresh tarragon
  • 250ml Double cream - must be double cream (heavy cream in the US) of the sauce will split
  • 4 tablespoons of fresh tarragon - leaves only and chopped
  • a few chestnut mushrooms - sliced and halved
  • salt and black pepper to season

Tarragon chicken recipe.

Recipe Top Tips!

You will need 2 frying pans: one big enough for the chicken fillets, and one medium-sized pan for the sauce.

Chicken mini-fillets are well worth buying for this recipe as they are really tender.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

tarragon chicken, tarragon chicken recipe, creamy tarragon chicken,
main, chicken, dinner
French
Yield: 2
Author: Jan Bennett
Chicken with Tarragon Sauce Recipe

Chicken with Tarragon Sauce Recipe

I say Marsala instead of the usual white wine really makes this recipe, you want to make it again and again. Of course, you can serve more than two, just double the recipe ingredients for four.
Prep time: 5 MinCook time: 40 MinTotal time: 45 Min

Ingredients

  • mild olive oil
  • 2 x 5g unsalted butter
  • 1 medium onion - peeled and very finely diced
  • 8 skinless chicken mini fillets
  • 3 tablespoons of sweet Marsala wine
  • 200ml chicken stock - made from half of a Knorr stock cube
  • 2 sprigs of fresh tarragon
  • 250ml Double cream - must be double cream (heavy cream in the US) of the sauce will split
  • 4 tablespoons of fresh tarragon - leaves only and chopped
  • a few chestnut mushrooms - sliced and halved
  • salt and black pepper to season

Instructions

  1. Heat up a little splash of oil in a large non-stick frying pan.
  2. Add in the onion and cook over medium heat till it's nice and soft but not coloured - this will take about 15 minutes.
  3. Now pour in the Marsala and let it bubble away for a couple of minutes, by which time it will have reduced to almost nothing left.
  4. Add in the stock and two sprigs of tarragon and let the stock bubble away to reduce by half - when it has, remove the pan from the heat and remove the tarragon sprigs and discard.
  5. Turn the heat off, and using a wooden spoon, stir in the cream and chopped tarragon.
  6. Put the heat back on to low and let the sauce simmer over low heat while stirring gently, just for a few minutes.
  7. Now turn the heat off and get on with the chicken.
The chicken
  1. Season the fillets with black pepper but no salt.
  2. In a smaller frying pan, heat up 2 teaspoons of oil and 5g of butter and, only when it's nice and hot, throw in the mushrooms and chicken mini fillets.
  3. Cook for about 5 minutes or so till the chicken fillets are almost cooked and starting to go golden.
  4. Turn the heat up under the larger pan (the one with the sauce in) and tip the chicken and mushrooms into it.
  5. Cook over medium heat, stirring gently all the time, bringing the sauce from the edge of the pan to the middle so it doesn't burn.
  6. When the chicken is cooked through, have a taste and season with more black pepper and a little salt if you need to.
  7. Serve immediately with broccoli and baby new potatoes or of course whatever else you fancy.

Notes

You will need 2 frying pans - one big enough for the chicken and one medium-sized for the sauce.

Did you make this recipe?
@aglugofoil # aglugofoil

No comments

Post a Comment

I love to hear from everyone so thanks for taking the time to comment. Please note comments containing links will NOT be published.

Cheers
Jan