Tarragon Chicken

IMG_3031My neighbor brought me a wonderful gift last week. She knocked on my front door and I opened it to find her smiling and holding out a bunch of sweet-smelling herbs from her garden, all tied up with yellow ribbon. Since tarragon is difficult to grow in this part of Texas I substitute an easier to grow herb, Mexican MInt Marigold, in my own garden so this was a real treat!  Tarragon is called the “King of Herbs” by the French, and with good reason. It is the main flavoring in many of the sauces that form the foundation of classic French cuisine. I understand that Tarragon Chicken was one of Jackie Kennedy’s favorite dishes (Another neighbor years ago gave me a cookbook titled Cooking for Madam, written by the woman who began as nanny and became the Kennedy’s housekeeper and cook.).

Tarragon Chicken

3  large unpeeled garlic cloves

4 small skinless boneless chicken breast halves 

2 tablespoons butter

1/2 cup dry white wine

1/2 cup chicken broth

1 tablespoon chopped fresh tarragon

2 tablespoons heavy whipping cream

Heat small cast iron skillet, add garlic and cook, turning occasionally  until browned in spots and tender when pierced with knife tip. Remove to cool.
Sprinkle chicken with salt and pepper. Melt butter in larger skillet. Add chicken and cook until browned and cooked through, 3 to 4 minutes per side. Transfer chicken to plate but do not clean skillet, as browned bits will be deglazed by wine, adding delicious flavor to sauce.
 Peel garlic. Add garlic and wine to same skillet; cook until reduced by about half, mashing garlic finely with fork, about 1 minute. Add broth and tarragon; simmer until liquid is reduced by about half, 1 to 2 minutes. Add cream and simmer to thicken slightly, about 1 minute. Return chicken to skillet with any accumulated juices. Simmer to heat through, turning occasionally, 1 to 2 minutes. Transfer chicken to plate; spoon sauce over. Serve with rice.

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