Csirkemell Tárkonyosan
Chicken Breast with Tarragon Sauce
Tender chicken breast cooked in a rich, creamy sauce infused with the distinct anise-like flavor of fresh tarragon. This dish offers a sophisticated yet comforting taste of Hungarian home cooking, often served with a side of nokedli or mashed potatoes.
🧂 Ingredients
- 4 pieces Chicken breast(boneless, skinless, about 6-8 oz each)
- 2 tbsp Butter
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp All-purpose flour
- 1.5 cups Chicken broth
- 0.5 cup Heavy cream
- 3 tbsp Fresh tarragon(chopped, plus more for garnish)
- 1 tsp Lemon juice
- Salt(to taste)
- Black pepper(freshly ground, to taste)
👨🍳 Instructions
- 1
Season the chicken breasts with salt and pepper.
💡 Tip: Ensure even seasoning for balanced flavor. - 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.
💡 Tip: Do not overcrowd the pan; sear in batches if necessary. - 3
Reduce heat to medium. Add chopped onion to the skillet and sauté until softened, about 5 minutes.
💡 Tip: Scrape up any browned bits from the bottom of the pan. - 4
Add minced garlic and cook for 1 minute until fragrant.
- 5
Sprinkle flour over the onions and garlic, stirring constantly for 1 minute to form a roux.
- 6
Gradually whisk in chicken broth, ensuring no lumps form. Bring to a simmer, scraping the bottom of the pan.
💡 Tip: Slowly adding the broth helps create a smooth sauce. - 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
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.
💡 Tip: Ensure chicken is cooked to an internal temperature of 165°F (74°C). - 9
Stir in lemon juice and season with salt and pepper to taste.
💡 Tip: Lemon juice brightens the flavors of the sauce. - 10
Serve chicken breasts topped with the tarragon sauce, garnished with fresh tarragon.
💡 Tip: Excellent served with nokedli, rice, or mashed potatoes.
💡 Pro Tips
- ✓Use fresh tarragon for the best flavor; dried tarragon can be substituted but use less (about 1 tbsp).
- ✓Don't overcook the chicken; it should remain tender and juicy.
- ✓Adjust the amount of tarragon to your preference, as its flavor can be quite pronounced.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a splash of white wine to the sauce after sautéing the onions for added depth.
- Incorporate sautéed mushrooms along with the onions for an earthier flavor.
- For a lighter version, use half-and-half instead of heavy cream.