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Tarragon Chicken Breasts

Preparation Time: 25 minutes

Servings: 2


Chicken breast: 2 skinless and boneless

White wine: 1 cup

Soy sauce: ¼ cup

Minced garlic cloves: 2

Chopped tarragon sprigs: 8


Black pepper

Melted butter: 1 tbsp


Mix chicken, wine, soy sauce, garlic, tarragon, salt, pepper, and the butter in a bowl and let it sit aside for 10 minutes

Transfer to a greased pan and cook in the air fryer for 8 minutes each side at 370˚F. Serve hot

Nutrition Values:
calories 271, fat 12, fiber 3, carbs 17, protein 15

The most effective method to Make It:

In a medium griddle, heat the margarine over moderate warmth. Season the chicken with 1/4 teaspoon of the salt and the pepper and add it to the container. Cook the chicken until dark colored, around 5 minutes. Turn and cook until simply done, 4 to 5 minutes longer. Expel the chicken from the skillet and put it in a warm spot.

Decrease the warmth to decently low. Mix in the onion and cook until beginning to mellow, around 2 minutes. Sprinkle the flour over the onion and mix to join. Increment the warmth to direct; rush in the wine and the tarragon, and cook until the sauce begins to thicken, around 2 minutes. Mix in the cream, the staying 1/2 teaspoon salt, and any collected chicken juices. Serve the sauce over the chicken.

Rice alongside a basic vegetable, for example, steamed asparagus or sautéed zucchini and carrots would balance the feast pleasantly.

The extravagance of the cream sauce will balance well with a crisp white wine from the north of Italy. Attempt a Tocai Friulano, Pinot Grigio, or Pinot Bianco from a zone, for example, Collio or the Alto Adige.

Straightforward sautés, for example, this are ideal for fast suppers. The sauce has a sensitive tarragon season; thyme would likewise be a decent herb to attempt here.


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