Creamy Chicken with Tarragon

Chicken in a creamy herb sauce..... mmmmmm and the best bit it is Tarragon. One of my favourite herbs. Tarragon has an intense flavour that's a unique mix of sweet aniseed and a mild vanilla. The French cuisine mastered the use of this herb in Béarnaise sauce, and it compliments many egg, cheese and poultry dishes.

This was a very easy dinner to put together. No over the top preparations which suited me to a tee tonight... didn't want anything too hard or time consuming - to be honest I just wanted to eat. The chicken was coated in flour seasoned with salt and pepper. And the sauce was quickly whipped together and voila then we were done. On the plate very quickly and I must say this dish kept everyone dining very happy.

Absolutely delicious - juicy tender chicken smothered in a creamy sauce. This combination can only mean one thing.... COMFORT FOOD!!

Creamy Chicken with Tarragon

(Recipe adapted from Women's Weekly)

Serves: 4

1/4 cup plain flour

salt

freshly ground pepper

8 chicken thigh fillets or chicken chops, skin removed and fat trimmed

1 tablespoon olive oil

2 tablespoons fresh tarragon leaves

1/4 cup dry white wine

1/2 cup chicken stock

1/4 cup (60ml) thickened cream

Season the flour with salt and pepper.

Toss the chicken in the flour, shake away excess flour.

Heat the olive oil in a large frying pan over a high heat, add the chicken, smooth side down, and cook until browned underneath.

Turn the chicken, sprinkle the chicken with the tarragon, cover the pan and cook until just cooked through. Remove the chicken from the pan.

Add wine and stock to the pan; boil, stirring, until reduced by half. Add cream and stir until hot.

Serve the chicken covered with the sauce.

(click here for a printable version of this recipe)