- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 75 Times
Can be made ahead of time.
Fresh tarragon and cream is a classic pairing in French cuisine. Good with boiled long-grain rice, or try mashed potatoes with olive oil, and chopped pitted black olives.
1. Melt the butter with the oil in a large flameproof casserole over medium-high heat. Add the chicken breasts, skin sides down, and cook for 3 minutes, or until golden brown. Turn them over and brown the other sides, about 2 minutes more.
2. Turn the chicken breasts skin sides up, then sprinkle with the shallots, herbes de Provence, garlic, and salt and pepper to taste. Add the stock and wine and bring to a boil. Reduce the heat to low, cover the casserole, and simmer for 25 minutes, or until the chicken is tender and the juices run clear when pierced with the tip ofaknife. Transfer the chicken to a platter and tent with aluminum foil. Boil the sauce over high heat until reduced by about half.
3. Stir in the créme fraîche and chopped tarragon and continue boiling until thickened. If the sauce becomes too thick, add more chicken stock; then adjust the seasoning, if necessary. Coat the chicken with the sauce, garnish with the tarragon, and serve hot.
Prepare ahead: Steps 1 and 2 can be prepared up to 1 day in advance and kept in a covered container in the refrigerator. Reheat and make sure the chicken is completely heated through before stirring in the créme fraîche.
Freezing Information: the dish can be left to cool completely after step 2, then frozen for up to 1 month; thaw at room temperature, then complete the recipe.
Nutritional information is based on 1/8 teaspoon added salt per serving.