{"id":52643,"date":"2023-10-03T16:05:32","date_gmt":"2023-10-03T16:05:32","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=52643"},"modified":"2023-10-03T16:06:11","modified_gmt":"2023-10-03T16:06:11","slug":"chicken-creamy-tarragon-breast","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2023\/10\/03\/chicken-creamy-tarragon-breast\/","title":{"rendered":"Chicken, Creamy Tarragon Breast"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 4<\/h4>\n<h6 style=\"text-align: center;\"><strong>Adapted from:<\/strong> https:\/\/themodernproper.com\/creamy-tarragon-chicken<\/h6>\n<p>This chicken recipe is dressed to impress! Fresh tarragon lends a warming fragrance to a rich and creamy sauce for perfectly browned chicken breasts. Add mashed potatoes or pasta and call it a meal!<\/p>\n<ul>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">small boneless, skinless chicken breasts (about 1\u00be lb)<\/span><\/li>\n<li><span class=\"quantity\">1\u00be<\/span><span class=\"ingredient-name\">tsp kosher salt<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS extra-virgin olive oil<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">large shallots, thinly sliced<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">garlic cloves, minced<\/span><\/li>\n<li><span class=\"quantity\">\u00be<\/span><span class=\"ingredient-name\">cup white wine<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup heavy cream<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup chicken stock<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp chicken Better than Bouillon (or 1 chicken bouillon cube)<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">TBS fresh tarragon, chopped<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp Dijon mustard<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp lemon zest<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS cornstarch<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp freshly cracked black pepper<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Cooked pasta or mashed potatoes, for serving (optional)<\/span><\/li>\n<\/ul>\n<p>Pat the <strong>chicken<\/strong> dry. Season all over with 1\u00bd tsp of the <strong>salt.<\/strong><\/p>\n<p>Heat 1 TBS of the <strong>oil<\/strong> in a large skillet over medium. Once the <strong>oil<\/strong> is glistening, add the <strong>chicken<\/strong> and cook for about 5 minutes per side, or until golden-brown. Transfer the <strong>chicken<\/strong> to a plate.<\/p>\n<p>Add the remaining <strong>oil<\/strong> and <strong>shallots<\/strong> to the same skillet and cook, stirring, until tender, about 4 minutes. Stir in the <strong>garlic<\/strong> until fragrant, about 30 seconds. Stir in the <strong>wine<\/strong> and cook until reduced by half, about 4 minutes, scraping the browned bits from the bottom of the pan with a wooden spoon. Stir in the <strong>heavy cream, chicken stock, bouillon,<\/strong> 2 TBS fresh <strong>tarragon, mustard, lemon zest,<\/strong> and remaining \u00bc tsp <strong>salt.<\/strong><\/p>\n<p>Return the <strong>chicken<\/strong> to the skillet along with any <strong>collected juices<\/strong> on the plate. Bring the <strong>sauce<\/strong> to a simmer over medium heat, then reduce the heat to medium low. Simmer until the internal temperature of the chicken reaches 165\u00b0F on an instant-read thermometer, about 15 minutes more.<\/p>\n<p>In a small bowl mix the <strong>cornstarch<\/strong> together with 2 TBS cool <strong>water.<\/strong> Transfer the <strong>chicken<\/strong> to a plate. Pour the <strong>cornstarch slurry<\/strong> into the <strong>sauce<\/strong> and continue to simmer until thickened, about 3 minutes. Nestle the <strong>chicken<\/strong> back into the <strong>sauce.<\/strong><\/p>\n<p>Top <strong>chicken<\/strong> with <strong>pepper<\/strong> and remaining 1 TBS <strong>tarragon<\/strong> and serve over <strong>mashed potatoes<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Adapted from: https:\/\/themodernproper.com\/creamy-tarragon-chicken This chicken recipe is dressed to impress! Fresh tarragon lends a warming fragrance to a rich and creamy sauce for perfectly browned chicken breasts. Add mashed potatoes or pasta and call it a meal! 4small boneless, skinless chicken breasts (about 1\u00be lb) 1\u00betsp kosher salt 2TBS extra-virgin olive oil 2large shallots, thinly sliced 3garlic cloves, minced \u00becup white wine 1cup heavy cream 1cup chicken stock 1tsp chicken Better than Bouillon (or 1 chicken bouillon cube)&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2023\/10\/03\/chicken-creamy-tarragon-breast\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":52644,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[286,331],"class_list":["post-52643","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-chicken-breast","tag-tarragon"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/10\/ChickenTarragonCreamSauce.jpg?fit=624%2C416&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/52643","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=52643"}],"version-history":[{"count":2,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/52643\/revisions"}],"predecessor-version":[{"id":52646,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/52643\/revisions\/52646"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/52644"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=52643"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=52643"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=52643"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}