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 tender chicken mini fillets in a delicious tarragon cream sauce. 

Classic, delicious, quick and easy to make. Creamy tarragon sauce that can be made with or without mushrooms. 

Tarragon cream sauce with chicken served with broccoli.
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*Post updated October 2022

Ready in just 40 minutes, making it a speedy mid-week meal, that's also good as a special weekend or date-night dinner. Of course, you can leave the mushrooms out if you prefer.

Of course, you can serve more than two, just double the recipe ingredients for four.

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.

Recipe Top Tips!

  • Chicken mini-fillets are well worth buying for this recipe as they are really tender
  • Tarragon sauce goes well with fish - although personally, I'd leave the mushrooms out

Ingredients in Tarragon Chicken Sauce - serves 2

  • vegetable - or mild olive oil
  • 2 x 10g unsalted butter
  • 1 medium onion - peeled and very finely diced
  • 8-10 skinless chicken mini fillets (approx 350g)
  • 80ml dry white wine
  • ½ of a Knorr chicken stock cube - diluted with 180ml hot water
  • 2 sprigs of fresh tarragon
  • 3 tablespoons of fresh tarragon - leaves only and chopped
  • 250ml double (heavy) cream - single cream will split
  • a few chestnut mushrooms (optional) - sliced
  • freshly ground black pepper
Ingredients for tarragon sauce.

Heat a tiny amount of oil in the first frying pan. Cook the mushrooms until they get a bit of colour, remove and set them aside. Wipe the pan with kitchen paper, no need to wash it as you will use it again for the chicken.

In the second frying pan heat up a splash of oil and 10g of butter and add the onion. Cook over medium heat until it's nice and soft but not coloured. It'll take about 15 minutes - don't rush this!

Pour in the wine and add the sprigs of tarragon, let it cook for just a couple of minutes by which time it will have reduced to almost nothing left and the alcohol will have gone.

Onions and wine cooking in a frying pan with tarragon sprigs.

Now add in the stock and let it bubble away to reduce by half - when it has, take the pan off the heat, remove the tarragon sprigs and discard them. Add in the mushrooms if using.

Onions and mushrooms cooking in a frying pan.

Turn the heat off the pan and leave it to cool - otherwise, the cream will curdle.

Tarragon cream sauce for chicken.

Turn the heat off the pan and leave it to cool - otherwise, the cream will curdle. Then, using a wooden spoon, stir in the cream and chopped tarragon.

On low-medium heat, use a wooden spoon to bring the sauce from the edge of the pan to the middle so it doesn't burn, and heat it up before turning the heat off again while you get on with the chicken.

Chicken

Remove the tendon from each fillet and discard. Season the fillets well with black pepper.

Back to the first frying pan, heat up a little splash of oil and the other 10g of butter, and when it's nice and hot add the chicken mini fillets.

Cook the fillets for about 5 minutes or so until they get a bit of colour and are properly cooked through.

Add the cooked chicken to the sauce and heat it up making sure everything is hot. Taste and adjust the seasoning - you might want a little salt.

Pan-fried chicken mini fillets.

Serve immediately. 

Tarragon chicken with brocolli.

What to Serve with Tarragon Chicken

  • brocolli
  • peas
  • new potatoes
  • crispy sautéed potatoes
  • mashed potatoes - although I'm not keen on the idea of cream and mashed potatoes, might be just me? 


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

tarragon chicken, tarragon with chicken, creamy tarragon chicken, tarragon and mushroom sauce, tarragon cream sauce, recipe for tarragon chicken,
main, chicken, dinner
French
Yield: 2
Author: Jan Bennett
Tarragon Chicken

Tarragon Chicken

A fabulous tarragon cream sauce that can be served with fish - you can leave the mushrooms out if you prefer.
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Ingredients

  • vegetable - or mild olive oil
  • 2 x 10g unsalted butter
  • 1 medium onion - peeled and very finely diced
  • 8-10 skinless chicken mini fillets (approx 350g)
  • 80ml dry white wine
  • ½ of a Knorr chicken stock cube - diluted with 180ml near boiling water
  • 2 sprigs of fresh tarragon
  • 3 tablespoons of fresh tarragon - leaves only and finely chopped
  • 250ml double (heavy) cream - single cream will split
  • a few chestnut mushrooms (optional) - sliced
  • freshly ground black pepper

Instructions

You will need 2 frying pans
  1. Heat a tiny amount of oil in the first frying pan. Cook the mushrooms until they get a bit of colour, remove them and set aside. Wipe the pan with kitchen paper, no need to wash it as you will use it again for the chicken.
  2. In the second frying pan heat up a splash of oil and 10g of butter and add the onion. Cook over medium heat until it's nice and soft but not coloured. It'll take about 15 minutes - don't rush this!
  3. Pour in the wine and add the sprigs of tarragon, let it cook for just a couple of minutes by which time it will have reduced to almost nothing left and the alcohol will be gone.
  4. Now add in the stock and let it bubble away to reduce by half - when it has, take the pan off the heat, remove the tarragon sprigs and discard them. Add in the mushrooms if using.
  5. Turn the heat off the pan and leave it to cool - otherwise, the cream will curdle. Then, using a wooden spoon, stir in the cream and chopped tarragon.
  6. On low-medium heat, use a wooden spoon to bring the sauce from the edge of the pan to the middle so it doesn't burn, and heat it up before turning the heat off again while you get on with the chicken.
The chicken
  1. Remove the tendon from each fillet and discard. Season the fillets well with black pepper.
  2. Back to the first frying pan, heat up a little splash of oil and the other 10g of butter, and when it's nice and hot add the chicken mini fillets.
  3. Cook the fillets for about 5 minutes or so until they get a bit of colour and are properly cooked through.
  4. Add the cooked chicken to the sauce and heat it up making sure everything is hot. Taste and adjust the seasoning - you might want a little salt.
  5. Serve immediately with broccoli and boiled new potatoes or whatever else you fancy.
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