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Chicken with Tarragon Cream

Chicken Breast with Tarragon Cream Sauce

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A classic take and warming dish by our Culinary Team that pairs perfectly with a nice glass of Cabernet Franc and a fireplace!

Ingredients

Serves 4

Chicken Breast with Tarragon Cream Sauce

4 boneless skinless chicken breasts 6 ounces each
Salt and pepper
1 tablespoon butter
1 tablespoon olive oil
1 shallot, chopped
1 clove garlic minced
3/4 cup heavy whipping cream
1 tablespoon plus 1 teaspoon minced fresh tarragon, (the teaspoon is for plating)
Juice and zest from one lemon

Carrots with Yellow squash and Tarragon

2 tablespoons extra virgin olive oil
4 baby leeks, white and light green part only, halved lengthwise, cleaned, and sliced
2 garlic cloves, minced
3 large carrots, peeled, then cut in 3-inch lengths and then into ¼ inch batons
2 zucchinis, cut into 3-inch lengths and then into ¼ inch batons
2 yellow squash, cut into 3-inch lengths and then into ¼ inch batons
¼ cup water
¼ cup dry vermouth
Salt to taste
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh tarragon

Method

Chicken Breast with Tarragon Cream Sauce

  • Pound chicken breasts with a meat mallet to about 1/2-inch thickness. Season chicken with salt and pepper to taste.
  • In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until temperature reaches 155°F on a meat thermometer. Remove chicken from pan and keep warm.
  • Add shallot and garlic to skillet, cook and stir over medium heat until tender.
  • Add cream, scrape and mix in any fond (fond is the caramelized bits left in the bottom of a pan after you’ve browned meat or vegetables.)
  • Increase heat to medium-high, cook until slightly thickened. Stir in 1 tablespoon tarragon, lemon juice, and zest, adjust seasonings if needed. Garnish with the remaining teaspoon of tarragon.

Carrots with yellow Squash and Tarragon

  • Heat the olive oil in a medium saucepan over medium heat.
  • Add the leeks and a pinch of salt. Cook until just about tender, about three minutes.
  • Add the garlic, and cook, stirring, 30 seconds to a minute.
  • Add the carrots, water, vermouth, and salt to taste, and bring to a simmer.
  • Cover and simmer 6 minutes until the carrots are just tender, then add in squash and zucchinis and cook 3-5 min until just tender.
  • Stir in the lemon juice and tarragon. Adjust seasoning if needed.

To Finish

On a warm plate, place your Chicken Breast, Carrots and Yellow Squash. Garnish with Tarragon Cream Sauce Serve immediately with a glass of Cabernet Franc.

Pairing Suggestion

Paired with Davis Estates Cabernet Franc, this chicken breast and tarragon cream sauce highlight graceful herbal flavors and a polished, balanced finish.

Chicken with Tarragon Cream

Courtesy of the Davis Estates Culinary Team

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