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Nutrition Facts
Serving Size 1 (196g) Recipe makes 1 servings The following items or measurements are not included below: nut oil fresh tarragon leaves
Calories 283
Calories from Fat 154		(54%)
Amount Per Serving		%DV
	Total Fat 17.2g	26%
	Saturated Fat 6.3g	31%
	Monounsaturated Fat 6.5g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.2g
Cholesterol 102mg		34%
Sodium 118mg		4%
Potassium 320mg		9%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 30.3g		60%
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Très Rapide French Summer Tarragon Chicken

Recipe #379531 | 13 min | 3 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: French Tart
Jun 29, 2009

A simple supper or luncheon recipe that can be whipped up in a trice! Organic chicken breasts that are diced and then sautéed with fresh tarragon and crème fraiche with just a hint of lemon juice! This can be made in less than 15 minutes from prep to plate, making it an ideal recipe for busy bees or couch potatoes! I love this served with a simple selection of salad leaves and herbs dressed with a classic French dressing. Do try to use fresh tarragon, I have not tried this with dried, but imagine that it will not be as zingy and fresh. This is not necessarily a summer recipe, but my tarragon is in season at the moment, the sun is out and therein a recipe name was born! Bon appétit!

SERVES 1 (change servings and units)

Ingredients

1 teaspoon butter
1/2 teaspoon nut oil, such as walnut oil
1 chicken breast, boned (with skin or skinless)
1 tablespoon chopped fresh tarragon leaves
creme fraiche, to taste
lemon juice, to taste
salt & freshly ground black pepper
fresh tarragon leaves (to garnish)

Directions

1
Cut your chicken breast into smallish pieces, I like to cut mine into fingers about 1/2" wide and 3" long -- you can also dice it into cubes if you wish.
2
Heat the butter and oil until sizzling but not brown, add the chopped tarragon and chicken pieces immediately (skin side down if using chicken with skin) and cook for 3 to 4 minutes until the chicken is sticky and a nice caramel colour; the butter will have browned by now, but that is fine as long as it does not burn. Turn the chicken over and cook another 1 to 2 minutes.
3
Add some crème fraiche to your own requirements - I use about 2 tablespoons, but you can add more later. Allow to bubble for about 2 minutes and then add some lemon juice to taste. Season with salt and pepper and adjust the consistency if you want it creamier.
4
Serve with fresh tarragon leaves scattered over the top and a side salad with French dressing. Bon appétit!

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Featured Reviews for This Recipe

From: Lizzie-Babette

On Oct 23, 2009

Editing my review to add 5 wonderful stars (I can't believe I forgot that when I did my review). I can't believe I've left this review until now...you must try this if you're a fan of chicken and tarragon. We've made this at least 4 times since August, for ourselves, and proudly for company. We followed the recipe exactly, using walnut oil, creme fraiche (instead of sour cream, which I don't think would provide that extra "oomph" the creme fraiche provides), and a good amount of tarragon. The flavor is complex, very french (tarragon to me brings a french mien to any recipe its in), and very delicious. The cooking time and direction are perfect, and the flavor is truly memorable; it reminds me of some of the dishes we had at bistros in Paris when we were there at the end of the summer. We'll be enjoying this dish all year round - merci beaucoup, French Tart!

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From: DecoChef

On Sep 14, 2009

So fast, so easy and so delicious. Made it just as directed and will be making many more times. Thank you!

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From: The Flying Chef

On Sep 27, 2009

This was a super simple and totally yummy meal.. I absolutely love tarragon and knew I wanted to try this one as soon as I read it. It did not disappoint I doubled the recipe for myself and my son and we loved it. I served ours with a green leafy salad and some crusty bread for a delicious meal. Thanks FT for another really great dish full of flavour and a great one to keep on hand, for a super quick and easy after work fast meal.

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From: Chef #894268

On Sep 20, 2009

Husband and I loved this, but kids wouldn't eat it. HOWEVER, I heated the leftover with sauteed carrots, onions and corn with about a Tbsp. of dried parsley. I placed a pie crust on top like chicken pot pie and baked it at 375 for about 1/2 hour. It was FANTASTIC and the kids ate the entire casserole. Thank you for this recipe, it is my new method for preparing pot pie!

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