Sautéed Chicken Breasts With Tarragon Recipe (2024)

Argh! I read the intro and it says this can be ready in 20 minutes. Imagine my disappointment when I read the recipe only to find out there are 2 hrs of marinating time as well. What am I cooking for dinner now?!

This was delicious. I added mushrooms to the sauce and I think that improved it. I didn't have "sweet" paprika. No worries.

I make this about once a month or so. It's very tasty. Any changes I've made don't make it better, just a bit different: if I don't have a shallot, I use sweet onion or scallion. I've sometimes cut back a bit on the butter, which is probably why the sauce doesn't thicken enough, but that's okay. It's still rich and I like a lot of sauce for the rice that I usually serve with it.

Made a great Sunday dinner. I, too, added mushrooms with the finish butter. I will definitely make this again, for guests or a large dinner.

Very tasty dish! However, the 1 cup of chicken broth was too much. The sauce never did thicken. Suggest starting with half a cup and adding more as necessary.

I served this with roasted cauliflower and baby Yukon Gold potatoes as I wasn't sure how pronounced the curry would be. I increased the amount of sauce and mixed in the extra with the vegetables. It was great. For the record, the curry flavor was more background warmth than it was a leading flavor. Also, using fresh tarragon was worth the extra trip to the store.

The chicken needs longer either in the initial cooking, where it might toughen up, or with the sauce as it boils down. We decided to throw in the wine, tarragon, and broth together and then add the chicken to it (from the 200 degree oven) to cook it in the sauce. After it hit 160+ degrees, we then put it back in the oven and took another few minutes to finish boiling down the sauce. It was absolutely delicious and moist.

I live in a civilized area (Palo Alto, CA), and I have never seen a boneless chicken breast that weighed 3 ounces. Ever. Like most modern American food raised on steroids and antibiotics, today’s chickens are super-sized The breasts I see even in high-end local grocers like Draeger’s or Piazza’s typically weigh 12-to-18 ounces apiece. I don’t know that I’ve ever seen one under 8 ounces. A 3-ounce breast would come from a chicken the size of a blue jay.

Can you cook ahead and keep,warm in oven?

Delicious! Read reviews and added cremini mushrooms with the shallot. Used 2 tsp. of dried tarragon since I didn't have fresh. Added 1 Tbsp of heavy cream with the butter at the end. Will make this again.

Don't use dried tarragon. It doesn't have the same flavor profile of fresh.

I made this tonight and it was wonderful. I didn't do a god job of pounded out the chicken so I had to cook mine for longer, and yes, I too had to make a small incision to see if they were done. I served it with roasted garlic potatoes to soak up some of the sauce. I will be making this again!

This was great, did not use curry

Nice recipe.
However for us that really do not like tarragon a perfect substitute is Summer Savoury. Being French Canadian it is much used as a herb for all fowl.

I pounded the chicken out and seasoned it in the morning, so it had marinated for 12 hours when I cooked it. It was fantastic - I'm sure refrigerating it over night would be about the same. And I suspect that putting the spice rub on just before cooking would be delicious as well, considering the assertiveness of the flavors.

This recipe is fantastic. I wouldn't change a thing. My experience was balanced and beautiful flavors. Definitely a keeper recipe. Just remember to do step 1 the night before.

Editors: please include marinading time in total time. As other reviews state, it’s not a 30 min meal!

I cooked this today and noticed that the sauce wasn’t thick after many minutes so, I carefully sprinkled a little flour to get it the way I wanted it. Otherwise, it would still have tested great, but I just wanted it a bit thicker. Perfect!

This is amazing as is, but I’ve adjusted after making many times. Add mushrooms with shallots (and use aLOT more shallots, minced fine). Use vermouth in place of wine (vermouth just pairs MUCH better with tarragon than wine), up chicken stock to 1 1/2c, and half pkg of gnocchi. Add chicken back in for a few mins before plating. This time, added par-cooked broccoli, the flavors meld amazingly!My most favorite chicken dish, and with prepping mid afternoon, super fast, 5 star dinner!

Pounded the chicken breasts then cut into chunks. Seasoned as directed and rolled in flour so sauce would get a bit thicker. Let sit while prepped other ingredients. Added mushrooms with the shallots. Doubled the sauce and served over tagliatelle. Fresh tarragon is a must. Don’t be afraid of the Madras curry. It adds an interesting nuance. Company worthy. Excellent!

This was delicious! I was surprised to note the 2+ hour marinating time, however, I was relieved that I read the recipe early enough in the afternoon to do that. The curry and paprika really added flavor to the dish.

So, what exactly are chicken tenderloins? The packet of boneless chicken breasts were giant.. like 12 ounces each. The packet had four breasts.

A little unexciting. Maybe boring. We did not have Madras curry, but rather our curry was labeled "West Indian." Could this have made a difference? I've read that Madras curry is a little spicy. Ours was only mildly spicy. So much of the curry seemed to adhere to the wax paper that I used as I pounded the chicken breasts. Also, after sprinkling with the curry, we did not place the chicken in the 'fridge for two hours. Maybe 20 or 30 minutes. Could this have also made a difference?

I made the pan sauce for this recipe for a rice side. It was buttery and tarragon complementary.

This is solid, I added mushrooms- if you’re a sauce goblin you might want to double up.

We love the recipe. Often do it with large chicken tenders or what is sold in New England as “cutlets.” We double the sauce ingredients as it’s that good. Always, always use fresh tarragon!

Delicious. Used diced onions and added a mushroom (per comments), and added a little flour to thicken the sauce. Like others I would double the sauce to use on potatoes or something.

Delicious! Probably a tad more butter in recipe than is necessary or healthy, but definitely a dish I will be making again. I used a little more broth & wine as recommended by other reviewers for more sauce to have extra for ladling over rice for more flavor. Nice idea, just know that the sauce then is fairly watery. I might look for a way to thicken it a little, and it would be the bomb.

Added mushrooms at the shallot stage and a drop of heavy cream at the end. It was great! Next time I would definitely double the sauce as there really wasn't enough.

Wonderful. Followed as well as I could, but had to vary w/dried tarragon, yellow onion and smoked paprika. Added par-boiled small potatoes at the last to make a more composed dish and to infuse the potatoes with that sauce, which worked perfectly. Served with a green salad of lettuce, toasted almonds, green onion, and shaved parm. It was so good. Would use fresh tarragon and shallots, and maybe serve with green beans instead of green salad. Maybe.