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Creamy Tarragon Chicken

Creamy Tarragon Chicken

Creamy Tarragon Chicken

  • Cook Time: 25 Minutes
  • Yield: 4 servings

This sauce is to die for!


  • ¼ tsp. pepper, black fine grind
  • 1 c. heavy cream
  • 3 tbsp. brandy OR chicken broth
  • 1 lb. boneless, skinless chicken breasts
  • 1 to 2 tablespoons all-purpose flour
  • 3 tbsp. corn oil
  • ¼ c. finely chopped onions
  • ¼ tsp. salt
  • 1 tbsp. Dijon mustard
  • ½ tsp. Tarragon Leaf


  1. Butterfly OR slice chicken to make about 12 thin medallions.  Dust lightly with flour. 
  2. Heat 2 tablespoons oil in a large skillet over medium-high heat.  Add chicken and cook for 4 to 5 minutes, turn and cook an additional 3 to 4 minutes.  Note:  chicken may need to be cooked in batches.  Remove chicken and keep warm.  Add brandy and cook until brandy is nearly evaporated. 
  3. Add remaining 1 tablespoon oil and onions to skillet.  Cook 2 minutes.  Add cream, Dijon mustard, tarragon and black pepper.  Continue to cook until slightly thickened, 3 to 4 minutes. 
  4. To serve, place chicken on rice or pasta.  Ladle sauce over chicken.