Creamy Tarragon Chicken

Photography by Parker Blain ©

Photography by Parker Blain ©

 
 
 

Serves: 4
Easy
Time: 30 minutes

INGREDIENTS:

2 tablespoons olive oil
1 brown onion, finely diced
3 garlic cloves, crushed
4 chicken breast fillets
1 cup dry white wine
1 cup cream
2 tablespoons tarragon, coarsely chopped
1 teaspoon cornflour
1 bunch broccolini, trimmed
Steamed rice, to serve 
Fresh tarragon, to serve

METHOD:

  1. Heat 1 tablespoon of the olive oil in a large frypan over a medium heat. Add the onion and garlic and sauté until soft. Transfer to a bowl and wipe out the pan with paper towel. Add the remaining tablespoon of olive oil to the pan and sear the chicken on each side until golden.

  2. Add the wine and cook until it has reduced by half. Stir in the cream and chopped tarragon. Cover pan and gently simmer for 15 minutes. 

  3. Once simmered, mix the cornflour and ¼ cup of water in a small bowl. Add to the pan and stir until the sauce thickens.

  4. Meanwhile, blanch the broccolini by plunging into a pot of boiling water for about 2 minutes.

  5. Slice the chicken and serve with the broccolini, rice and a drizzle of sauce. Top with fresh tarragon leaves.

“Any meal is guaranteed to taste good with wine, right?”