Csirkemell Tárkonyos Tejszínes Szósszal Párolva
Steamed Chicken Breast with Tarragon Cream Sauce
Tender chicken breast gently steamed and served in a delicate, creamy tarragon sauce. This dish offers a lighter yet flavorful take on Hungarian cuisine, highlighting the aromatic herb tarragon.
🧂 Ingredients
- 4 pieces Chicken breasts, boneless and skinless
- 2 tbsp Butter
- 2 medium Shallots, finely chopped
- 2 cloves Garlic, minced
- 100 ml Dry white wine
- 200 ml Chicken broth
- 150 ml Heavy cream
- 2 tbsp Fresh tarragon, chopped
- 1 tsp Lemon juice
- to taste Salt
- to taste White pepper
- 1 tbsp Fresh parsley, chopped (for garnish)
👨🍳 Instructions
- 1
Season the chicken breasts generously with salt and white pepper. If using a steamer, prepare it according to manufacturer instructions. Alternatively, you can use a pot with a tight-fitting lid and a steamer basket.
💡 Tip: Seasoning the chicken well before cooking ensures flavor throughout. - 2
Place the seasoned chicken breasts in the steamer basket. Steam for 15-20 minutes, or until cooked through and no longer pink in the center. The exact time will depend on the thickness of the chicken breasts.
💡 Tip: Steaming keeps the chicken moist and tender. - 3
While the chicken is steaming, melt the butter in a saucepan over medium heat. Add the finely chopped shallots and sauté until softened, about 5 minutes.
💡 Tip: Shallots provide a milder, sweeter onion flavor than regular onions. - 4
Add the minced garlic and cook for another minute until fragrant. Pour in the dry white wine and let it simmer for 2-3 minutes, scraping up any bits from the bottom of the pan, until the liquid has reduced by half.
💡 Tip: Reducing the wine concentrates its flavor and removes some of the alcohol. - 5
Add the chicken broth and bring to a simmer. Cook for about 5 minutes to allow the flavors to meld.
💡 Tip: Using good quality chicken broth will enhance the sauce's flavor. - 6
Reduce the heat to low and stir in the heavy cream. Simmer gently, stirring occasionally, until the sauce thickens slightly. Do not boil vigorously.
💡 Tip: Simmering gently prevents the cream from separating. - 7
Stir in the fresh chopped tarragon and lemon juice. Season the sauce with salt and white pepper to taste.
💡 Tip: Add fresh herbs towards the end of cooking to preserve their vibrant flavor and color. - 8
Once the chicken is cooked, remove it from the steamer. Slice the chicken breasts or serve them whole.
💡 Tip: Resting the chicken briefly after steaming can help keep it juicy. - 9
Spoon the warm tarragon cream sauce over the chicken. Garnish with fresh chopped parsley before serving.
💡 Tip: This dish is excellent served with steamed vegetables like asparagus or green beans, or with rice.
💡 Pro Tips
- ✓If you don't have fresh tarragon, you can use 1 teaspoon of dried tarragon, but add it earlier in the sauce-making process.
- ✓For a thicker sauce, you can create a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and stir it into the simmering sauce.
- ✓Ensure the chicken is cooked through but not overcooked, as this can make it dry.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of Dijon mustard to the sauce for a slight tang.
- Incorporate finely chopped mushrooms into the sauce along with the shallots.
- For a richer sauce, use a combination of heavy cream and a dollop of crème fraîche.