Chicken Breast with Tarragon Cream Sauce

Chicken with Tarragon Cream

Chicken Breast with Tarragon Cream Sauce

Chicken Breast with Tarragon cream sauce, a classic dish. Pair this with a nice glass of Cabernet Franc and a fireplace!
Davis Estates Wines


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


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° 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  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.


Courtesy of Mark Caldwell, Executive Chef Davis Estates

Question for Chef

What is fond?
Fond is the caramelized bits left in the bottom of a pan after you’ve browned meat or vegetables.

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