👨‍🍳 作り方

1. 1

   Season the chicken breasts with salt and pepper.

   💡 プロのコツ: Ensure even seasoning for balanced flavor.
2. 2

   In a large skillet, melt butter over medium-high heat. Sear chicken breasts for 3-4 minutes per side until golden brown. Remove chicken from skillet and set aside.

   💡 プロのコツ: Do not overcrowd the pan; sear in batches if necessary.
3. 3

   Reduce heat to medium. Add chopped onion to the skillet and sauté until softened, about 5 minutes.

   💡 プロのコツ: Scrape up any browned bits from the bottom of the pan.
4. 4

   Add minced garlic and cook for 1 minute until fragrant.

5. 5

   Sprinkle flour over the onions and garlic, stirring constantly for 1 minute to form a roux.

6. 6

   Gradually whisk in chicken broth, ensuring no lumps form. Bring to a simmer, scraping the bottom of the pan.

   💡 プロのコツ: Slowly adding the broth helps create a smooth sauce.
7. 7

   Reduce heat to low and stir in heavy cream and chopped fresh tarragon. Simmer gently for 5 minutes, allowing the sauce to thicken.

8. 8

   Return the chicken breasts to the skillet. Spoon some sauce over them and let them simmer gently in the sauce for 10-15 minutes, or until cooked through.

   💡 プロのコツ: Ensure chicken is cooked to an internal temperature of 165°F (74°C).
9. 9

   Stir in lemon juice and season with salt and pepper to taste.

   💡 プロのコツ: Lemon juice brightens the flavors of the sauce.
10. 10

    Serve chicken breasts topped with the tarragon sauce, garnished with fresh tarragon.

    💡 プロのコツ: Excellent served with nokedli, rice, or mashed potatoes.