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Lemon Tarragon Chicken

Lemon Tarragon Chicken

This is “little French cafe food” at its best- one of my old favorite recipes from my At Home With Magnolia cookbook- sometimes I forget to make it for quite some time, and then I do, and I remember how wonderful it is!

makes four servings

sauce:
2 tablespoons unsalted butter 
1/2 cup finely chopped yellow onion
3 tablespoons finely chopped garlic
1 cup chicken stock
1 cup white wine
1/4 cup heavy cream
1/4 cup freshly squeezed lemon juice
salt
freshly ground black pepper

chicken:
1/4 cup all-purpose flour
salt
freshly ground black pepper
1 pound boneless, skinless chicken breast, cut into 2-inch pieces
2 tablespoons olive oil
1 tablespoon chopped fresh tarragon ( or more if you’d like )

to make the sauce:
Heat the butter in a medium-size saucepan over medium-high heat. Add the onion and garlic, reduce the heat to medium-low, and cook, stirring occasionally, until the onion is very tender, 8-10 minutes. Add the chicken stock and wine, raise the heat to medium-high, and gently boil, uncovered, until the liquid is reduced by half, 15-20 minutes. Add the cream and lemon juice, salt and pepper to taste, cover and simmer for 5 minutes. Remove from the heat and see aside.

to make the chicken:
In a large bowl, combine the flour with salt and pepper to taste. Coat the chicken with the flour mixture. Heat the oil in a large skillet over medium-high heat. Add the chicken, and stirring occasionally, sauté until golden brown and cooked through., 5-7 minutes. Pour the reserved sauce into the skillet over the chicken, stirring to combine, and scraping up any browned bits. Stir in the tarragon and continue to cook over medium-low heat for 2-3 minutes.