I love tarragon.
Actually, I love all herbs except cilantro, but that’s another issue. When I try to explain the horror that is cilantro (to me) I’m just given blank stares. Saying it tastes like soap is a huge understatement.
Back to tarragon….
It has a fresh, very faint licorice taste with a bit of lemon. It works well with chicken, fish, and anything with lemon and / or capers.
It brightens up winter cooking.
Click here to Pin Chicken Breasts with Tarragon Onion Pan Sauce
PrintChicken Breasts with Tarragon Onion Pan Sauce
Tarragon is a great herb for chicken, and a classic pairing in French cuisine. The chicken is quickly pan-fried, then finished with a light tarragon sauce, with white wine and mustard.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Chicken
- Method: Skillet
Ingredients
- 2 chicken breasts, (12oz, 360gr total) boneless, skinless
- 1 medium onion, roughly chopped
- 1 tbs dried chives
- 2 tsp dried tarragon
- 1 tbs Dijon-style mustard
- 1/4 cup (2oz, 60ml) white wine
- 1/4 cup (2oz, 60ml) chicken broth
- 1 tbs olive oil
Instructions
- Heat oil in medium skillet over medium-high heat.
- Add onion and sauté 5 minutes.
- Move onion to the sides of the pan, add chicken breasts and brown well on both sides, about 10 minutes total.
- Reduce heat to medium-low, cover and let finish cooking, another 5 – 10 minutes.
- Remove chicken and cover with the pan lid or foil to keep warm.
- Increase heat under skillet to medium-high and add the herbs, mustard, white wine and chicken broth.
- Stir to loosen any brown bits, combine thoroughly and reduce a bit.
- Pour over chicken and serve.
Notes
Chicken is done when juices are clear when a sharp knife is inserted in the center.
You can put chicken back into the skillet, cover, and turn heat off or very low to keep warm for a few minutes if need be.
Another favorite pan sauce: Chicken Breasts with Lemon & Capers
Hector is slowly improving remembering his training. We haven’t resumed our walks through the field yet, mainly because it won’t stop raining and the grass / mud is slippery. I have no desire to slip and twist something and / or end up in a heap with Hector running in happy circles around me.
We have been walking on the road which allows me to pay attention to the day.
Two weeks ago we were having spectacular moon rises in the early evening which I got to see when we went out for our last playtime of the day.
Then, I got to see equally impressive moon sets the following mornings.
I managed to get back to the house with a few minutes to spare to grab the camera before the sun was fully up.
Hector was very impressed.
It’s rare that we get to see celestial events of any sort this time of year…. ‘Cause it rains!
Beautiful pictures!! If I recall, the water belongs to the farmer, yes? Has Hector found that yet? And no, you don’t need to be twisting anything with your foot still healing.
We’ve discussed cilantro before. It tastes exactly how Dawn dish soap smells, but trying to get anyone to understand that who doesn’t have that gene is like talking to a wall.
I like tarragon in moderation. I won’t eat black licorice, so I use it, but sparingly. Anise is too strong, as is fennel so I don’t use those at all, but tarragon is very mild so I’m okay with that.