👨‍🍳 Instructions

1. 1

   Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.

   💡 Tip: Ensure the chicken is cooked to an internal temperature of 74°C (165°F).
2. 2

   Reduce the heat to medium. Add the butter to the skillet. Once melted, add the chopped shallots and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

   💡 Tip: Scrape any browned bits from the bottom of the pan as you cook the shallots and garlic.
3. 3

   Pour in the white wine and let it simmer for 2-3 minutes, scraping the bottom of the pan to deglaze. Allow the wine to reduce by about half.

   💡 Tip: Using a dry white wine will add a nice acidity to the sauce.
4. 4

   Add the chicken stock, heavy cream, chopped fresh tarragon, lemon zest, and lemon juice to the skillet. Stir to combine and bring the sauce to a gentle simmer.

   💡 Tip: Fresh tarragon provides a distinct anise-like flavor; dried tarragon can be used, but use less (about 1 tsp).
5. 5

   Return the cooked chicken breasts to the skillet. Spoon the sauce over the chicken and let it simmer gently for 2-3 minutes to allow the flavors to meld and the chicken to warm through.

   💡 Tip: Do not overcook the chicken at this stage, as it is already cooked.
6. 6

   Taste the sauce and adjust seasoning with salt and pepper if needed. Serve the chicken immediately, spooning the creamy tarragon-lemon sauce over the top.

   💡 Tip: This dish is delicious served with pasta, rice, mashed potatoes, or steamed vegetables.