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Creamy Tarragon Chicken

Spice Islands®

Creamy Tarragon Chicken


  • Prep Time: 10 minutes
  • Total Time: 25 minutes

4 servings


1 pound boneless, skinless chicken breasts

1 to 2 tablespoons all-purpose flour

3 tablespoon Mazola® Corn Oil

3 tablespoons brandy OR chicken broth

1/4 cup finely chopped onions

1 cup heavy cream

1 tablespoon Dijon mustard

1/2 teaspoon Spice Islands® Tarragon

1/4 teaspoon Spice Islands® Fine Grind Black Pepper

1/4 teaspoon salt


Butterfly OR slice chicken to make about 12 thin medallions.  Dust lightly with flour. 

Heat 2 tablespoons oil in a large skillet over medium-high heat.  Add chicken and cook for 4 to 5 minutes, turn and cook an additional 3 to 4 minutes.  Note:  chicken may need to be cooked in batches.  Remove chicken and keep warm.  Add brandy and cook until brandy is nearly evaporated. 

Add remaining 1 tablespoon oil and onions to skillet.  Cook 2 minutes.  Add cream, Dijon mustard, tarragon and black pepper.  Continue to cook until slightly thickened, 3 to 4 minutes. 

To serve, place chicken on rice or pasta.  Ladle sauce over chicken.

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