Creamy Tarragon Chicken with Asparagus

chicken_asp

The unique flavour of tarragon shines through in this dish

YIELD

4 Servings

TOTAL TIME

30 minutes

DIFFICULTY

Easy

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INGREDIENTS

NAME

WEIGHT

VOLUME

Chicken, breast, skinless & boneless

900 g / 2 lb 

4 breasts

Salt

to season

-

Black pepper, freshly ground

to season

-

Olive oil, extra virgin

30 g

30 mL / 2 tbsp

Olive oil, extra virgin

15 g

15 mL / 1 tbsp

Red onion, chopped

150 g 

1 medium onion 

Garlic, minced 

6 g

2 cloves

White wine

160 g

160 mL / ⅔ cup 

Stock, chicken or vegetable 

110 g

110 mL / ½ cup 

Heavy cream 

120 g

120 mL / ½ cup 

Tarragon, finely chopped 

3 g

1 tbsp 

Salt

to taste

-

Black pepper, freshly ground  

to taste

-

Butter

60 g 

¼ cup

Olive oil, extra virgin

30 g 

30 mL / 2 tbsp

Salt

4 g

1 tsp

Black pepper, freshly ground  

-

¼ tsp

Garlic, minced

9 g

3 cloves

Asparagus, trimmed

450 g / 1 lb

-

Tarragon, finely chopped

for garnish

-

METHOD

  1. Season chicken breasts with salt and black pepper.
  2.  In a large skillet, heat olive oil over high heat. Cook chicken in skillet until golden, about 3 to 5 minutes per side. Transfer to a plate and set aside. 
  3. In the same skillet, add olive oil, red onion and garlic. Reduce heat to medium-high and cook until softened, about 3 minutes. 
  4. Add white wine and let simmer until slightly reduced, about 2 minutes. Using a wooden spoon, scrape any caramelized bits from bottom of skillet and incorporate. 
  5. Add stock, heavy cream and tarragon. Let simmer until sauce has slightly thickened, about 3 to 5 minutes. Add salt and black pepper if needed. 
  6. Return chicken to skillet and decrease heat to low-medium. Cover skillet and cook until chicken has reached an internal temperature of 75°C / 165°F, about 8 to 10 minutes. 
  7. In a large skillet, melt butter over medium-high heat. Stir in olive oil, salt, and black pepper. Add garlic and cook for about one minute, but do not brown. Add asparagus, and cook for about 10 minutes, turning occasionally. 
  8. Garnish chicken with additional tarragon. Serve with asparagus.

NOTES

  • The best way to achieve a nice colour on the chicken is to not move the chicken too often while cooking

  • Alternatively, you can substitute shallots for onion

  • Alternatively or additionally, garnish chicken with parsley

  • If you would like your sauce even thicker, allow it to reduce for longer in step 5