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Skillet Chicken Tarragon; busy week

Thyme for Cooking Posted on by

As much as I love my slow cooker I am reluctant to cook chicken breasts in it.

One reason is that I have read the long slow cooking tend to produce dry chicken.

Why would we want that?

The other reason is that I can make moist, tender chicken breasts in  30 – 40 minutes in a skillet.

Why would I mess with that?

Skillet Chicken Tarragon

Total time: 35 minutes

Ingredients:

  • 2 chicken breasts, boneless, skinless, cut in half or thirds
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 2 tsp tarragon
  • 1 tsp savory
  • 2/3 cup (5oz, 150ml) chicken broth
  • 1/3 cup (3oz, 90ml) white wine
  • 2 tbs whole grain mustard
  • 1/3 cup (3oz, 90gr) Greek yogurt
  • 1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs chicken stock

Instructions:

  • Sauté onion in oil in medium skillet over medium heat, about 5 minutes.
  • When onion starts to get tender add garlic and sauté 1 minute longer.
  • Move onion and garlic to the sides of the pan, add chicken breasts, and sauté until lightly browned, about 7 minutes.
  • Stir in herbs, broth, wine, and mustard.
  • Cover, reduce heat and simmer until chicken is done, about 15 minutes.
  • Add cornstarch mixture and stir until thickened.
  • Stir in yogurt and heat through. Serve.

Print Recipe

It’s been a crazy, busy week for me, the news, the White House….

I had every intention of writing a scathing post on some subject or other…..

But Pavarotti just came on my spotify feed.

I believe I’m just going to close my eyes, calm my spirit and lose myself in the music for awhile.

I can’t think of a better voice to sooth the soul…..


Last update on March 9, 2018

Comments

Skillet Chicken Tarragon; busy week — 6 Comments

  2. That chicken looks delicious! I don’t generally buy breasts anymore, sticking to the thighs instead because they really are just juicier and more tender. This looks like it would be great over rice.

    • I still do breasts in the skillet – strangely, thighs are harder to find here…. usually they are with the legs, which is great for summer barbecue

  3. My husband and I are in a local community theater production and are out most nights with rehearsals. I am relying on my slow cooker to get our meals on the table before we go out and save us the money and calories of takeout. I face the chicken breast dilemma. He doesn’t like the gristly fatty meats that do well in a slow cooker. I am away at work too long to trust I can do chicken breasts well. All I can do is tell him to suck it up. I have short ribs in a Korean sauce in there right now and if he doesn’t like it, more for me!

    • My standards are the boneless pork chops and skinless chicken thighs – both have been great in the slow cooker (so far) I haven’t tried chicken breasts…. Those go in the skillet lol

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