Ingredients and Weight:
- 4 boneless, skinless chicken breasts (about 1 pound)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh tarragon
- 1/4 cup chopped fresh parsley
- Lemon wedges, for garnish (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a shallow bowl, combine the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture.
- Heat the olive oil in a large skillet over medium-high heat. Brown the chicken breasts on both sides, about 2-3 minutes per side.
- Transfer the chicken breasts to a baking dish.
- Deglaze the skillet with the white wine, stirring to scrape up any brown bits. Simmer for 1 minute.
- Add the chicken broth to the skillet and bring to a boil. Reduce heat and simmer for 5 minutes, or until the liquid is reduced by half.
- Stir in the heavy cream, tarragon, and parsley. Season with additional salt and pepper to taste.
- Pour the sauce over the chicken breasts in the baking dish.
- Bake for 15-20 minutes, or until the chicken is cooked through and the sauce is bubbly.
- Garnish with lemon wedges, if desired. Serve immediately.
Nutritional Information:
- Serving size: 1 chicken breast with 1/2 cup sauce
- Calories: 350
- Fat: 15 grams
- Protein: 40 grams
- Carbohydrates: 20 grams
Dish Characteristics:
- Tender and juicy chicken breasts
- Rich and flavorful tarragon cream sauce
- Fresh and herbaceous notes from tarragon and parsley
- Pairs well with roasted vegetables, rice, or pasta
User Comments:
- "Absolutely delicious! The sauce was so creamy and flavorful, and the chicken was cooked perfectly."
- "This dish was easy to make and impressed my guests. The tarragon cream sauce really made it special."
- "I loved the bright and herbaceous flavors of this dish. It's a perfect springtime meal."
Special Precautions and Tips:
- Be sure to use boneless, skinless chicken breasts for best results.
- If you don't have dry white wine, you can substitute chicken broth.
- For a richer sauce, you can use heavy whipping cream instead of heavy cream.
- Let the chicken rest for a few minutes before slicing and serving, to allow the juices to redistribute.
