Chicken with Tarragon

We all have those meals that remind us of our childhood.  Whether it be Grandma’s pot roast or Mom’s spaghetti, we eat these dishes and are sent back to a simpler time in our lives.  In honor of these iconic meals, we’d like to introduce a special series of posts that we like to call Nana’s Kitchen.  We’re referring, of course, to Ben’s Nana, my mom, Randie.  She’s a fabulous cook, and I’ve spent many hours attempting to recreate her amazing dishes.  Her Chicken with Tarragon is one of my absolute favorites; we hope you like it, too!

Shopping List

  • 2 chicken breasts, split
  • 2 tbl. butter
  • 1/4 cup green onion, diced
  • 1 cup chicken stock
  • 1 tsp. dried tarragon
  • 3/4 cup heavy cream
  • 3 cloves garlic, minced

Preparation

  • Saute chicken breasts in butter for approximately five minutes

Tarragon-002

  • Add green onion, stock, and tarragon

Tarragon-003

  • Cover and simmer for 6-8 minutes
  • Remove chicken, and keep warm
  • Boil juices until reduced to approximately 1/2 cup
  • Add cream and bring to a boil

Tarragon-004

  • Reduce to 3/4 cup until thick
  • return chicken to pan, coast both sides with sauce

We serve this deliciousness over rice and with a veggie of choice. Simple. Quick. Delicious. Enjoy!!

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