Recipes Sautéed Chicken Breasts with Tarragon Cream Sauce 5.0 (4,450) 2 Reviews Simple sautés such as this are perfect for quick meals. The sauce has a delicate tarragon flavor; thyme would also be a good herb to try here.Plus: More Chicken Recipes and Tips By Food & Wine Editors Updated on December 2, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Melanie Acevedo Yield: 4 Ingredients 2 tablespoons butter 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all) 3/4 teaspoon salt 1/4 teaspoon fresh-ground black pepper 2 tablespoons chopped onion 1 tablespoon flour 1 cup dry white wine 1/2 teaspoon dried tarragon, or 1 1/2 teaspoons chopped fresh tarragon 1/2 cup heavy cream Directions In a medium frying pan, heat the butter over moderate heat. Season the chicken with 1/4 teaspoon of the salt and the pepper and add it to the pan. Cook the chicken until brown, about 5 minutes. Turn and cook until just done, 4 to 5 minutes longer. Remove the chicken from the pan and put it in a warm spot. Reduce the heat to moderately low. Stir in the onion and cook until starting to soften, about 2 minutes. Sprinkle the flour over the onion and stir to combine. Increase the heat to moderate; whisk in the wine and the tarragon, and cook until the sauce starts to thicken, about 2 minutes. Stir in the cream, the remaining 1/2 teaspoon salt, and any accumulated chicken juices. Serve the sauce over the chicken. Serve With Rice along with a simple vegetable such as steamed asparagus or sautéed zucchini and carrots would round out the meal nicely. Suggested Pairing The richness of the cream sauce will contrast well with a fresh white wine from the north of Italy. Try a Tocai Friulano, Pinot Grigio, or Pinot Bianco from an area such as Collio or the Alto Adige. Rate it Print