1,497 easy and fully explained recipes, with +66K photos and 78 videos

Chicken breasts with tarragon

Chicken breasts are slowly cooked in a frying pan, then the sauce is made in the same pan with dry white wine, chicken stock and tarragon, and served with sauté (pan-fried) potatoes.

315 K 1× 4.1/5 (27 reviews)

1 hour 40 min. difficulté

Easy

9.55 €

4 people

10 Ingredients

Last modified on: February 21^th 2011

For this recipe: I want to make it (507×) I made it (484×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 4 people, you will need:

1 4 chicken breasts
2 600 ml potatoes
3 2 shallots
4 2 bunches tarragon
5 4 tablespoons olive oil
6 4 tablespoons goose fat
7 1 glass dry white wine
8 2 chicken stock cubes
9 salt
10 pepper

Change to the quantities for:

1 people 2 people 4 people 6 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 45 min.

Resting: 5 min.

Cooking: 55 min.

All in all: 1 hour 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 20 min.

Peel 600 ml potatoes, cut into four, wash and dry.

Stage 2 - 30 min.

Pour 4 tablespoons olive oil into a large pan over a low heat, add potatoes, lightly salt and stir well.

Cover and leave to cook, without stiring, on a low heat for at least 30 minutes.

Stage 3 - 10 min.

After 30 minutes, uncover and stir potatoes to finish cooking all over (look at this recipe for more information.

Keep hot.

Stage 4 - 5 min.

While potatoes are cooking, peel and finely chop 2 shallots.

Stage 5 - 3 min.

Cut 4 chicken breasts in two lengthways.

Stage 6 - 1 min.

In a frying pan over medium heat, melt 4 tablespoons goose fat, add chopped shallot, salt, pepper and cook one minute.

Add one teaspoon of chopped tarragon.

Stage 7

Reduce heat, add chicken breasts, and cook on each side...

Stage 8 - 10 min.

...until they are golden brown.

Stage 9

Put them on a hot plate...

Stage 10 - 5 min.

...and cover with aluminium foil, to keep them hot and tender.

Stage 11 - 10 min.

Prepare sauce: put frying pan back on the heat, pour in 1 glass dry white wine, ½ glass chicken stock, and a tablespoon chopped tarragon.

Deglaze the frying pan like this until the sauce thickens, then adjust seasoning.

Stage 12 - 5 min.

Heat serving plates. In each plate put 2 chicken breasts, coat with sauce, add a sprig of tarragon and surround with sauté potatoes.

Serve immediately.

Remarks

If you don't have tarragon, replace it with another herb: parsley, chervil, etc.

Keeping: Some days in the fridge.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	210 RDI=80 %	120 RDI=10 %	190 RDI=30 %	3,070 RDI=150 %	12,840 RDI: 150 %
Per 100 g	10 RDI=4 %	6 RDI=1 %	9 RDI=2 %	160 RDI=8 %	670 RDI: 8 %
Per person	50 RDI=20 %	30 RDI=3 %	50 RDI=7 %	770 RDI=40 %	3,210 RDI: 40 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Sulfites

How much will it cost?

For 4 people : 19.05 €
Per person : 4.80 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

How to peel a fruit

Usually French chefs says "peler à vif", which means to completely peel the fruit (removing skin and core) and keep only the very best of the flesh. Here is a method for grapefruit, but it can be used for all the other citrus fruit, and many other fruits.
February 21^th 2011186 K4.3 35 min.

You should not put an aluminum container directly in the oven

If you put an aluminum container, containing food to be cooked or reheated, in your oven directly on the shelf, the shiny base will reflect a large part of the oven heat (like a mirror). This means that the food will take much longer to cook or heat through than usual.
February 21^th 2011497 K 92.5 1 min.

Mushroom tart

Puff pastry, cream and mushroom "duxelle" are the perfect combination to create an elegant savoury tart with a crisp, flaky base.
May 10^th 202333 K 55 min.

Cauliflower and avocado rémoulade

The combination of cauliflower and avocado is generally a successful one. In this recipe the cauliflower is grated tabbouleh style then mixed with the avocado and a rémoulade dressing for a fresh, summery starter.
June 26^th 202225 K 25 min.

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31^th 20111.67 M 74.3 4 hours 40 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 1 comment already posted on this recipe

This recipe sounds good and the food looks delicious. I like tarragon. I have a recipe Chicken with Tarragon in cream. I made it once and it was delicious. Yours is a healthier option for sure. Might give it a try if I can find some fresh tarragon. Love your website. Well done.
Posted by Raspberries april 15^th 2011 at 12:42 n° 1

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.