Tarragon Chicken Recipe
Chicken Breast Lightly Breaded and pan Fried, Finished with a Creamy Tarragon Sauce and Diced Tomatoes
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Ingredients
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Chicken
Sauce
Method
Preparation
Prepare the Chicken
Season the chicken breasts with salt and pepper. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in flour, dip into the egg, and coat with breadcrumbs.
Pan-Fry the Chicken
In a large skillet, heat olive oil over medium heat. Add the breaded chicken breasts and cook for 6-7 minutes on each side or until golden brown and cooked through. Remove from skillet and keep warm.
Sauce Preparation
Make the Creamy Tarragon Sauce
In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and lemon juice, stirring to combine. Add fresh tarragon and diced tomatoes, then season with salt and pepper. Simmer for 5 minutes until slightly thickened.
Serve
Place the chicken on serving plates and spoon the creamy tarragon sauce over the top. Garnish with additional tarragon if desired.