Chicken with Tarragon Cream Sauce

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Chicken with Tarragon Cream Sauce

Succulent poultry dish with a delicate tarragon cream sauce.


Heat the oil in a large skillet and saute the chicken breasts, about 2 1/2 minutes per side. Set the chicken aside.

Add the onion and garlic to the pan and cook gently for about 2 minutes or until the onion begins to soften. Increase the heat and stir in the mushrooms. Saute for about 4-5 minutes or until the mushrooms begin to color. Pour in the wine, bring to a quick boil, then reduce the heat slightly and simmer until most of the wine has evaporated. Add the heavy cream and cook just until incorporated.

Add the chicken back to the pan and simmer until the sauce thickens. Stir in the chopped tarragon and season to taste with salt and pepper. Arrange the chicken on a serving plate and pour the sauce over the top. Enjoy!


2 tbsp
Olive Oil
Chicken Breasts, boneless & skinless
Yellow Onion, chopped
Garlic Cloves, chopped
8 oz
Baby Bella Mushrooms, chopped
1/3 cup
Dry White Wine
1/2 cup
Heavy Cream
2 1/2 tbsp
North Shore Living® Tarragon, chopped
Salt & Pepper

Time to cook

35 minutes