This recipe for creamy Dijon tarragon chicken is a standard in our house when – not many years ago – I didn’t even know what tarragon tasted like.
Tarragon in French is “estragon.” You can imagine the mistake made by Frenchies standing lost in the American supermarket spice aisle, searching under “e” and turning to their neighbor – “Par-don. Do you know where to find the…”
And what the heck are you supposed to do with tarragon anyway? I mean basil and parsley I can do. Thyme okay. Sage on the rare occasion and Herb de Provence for the true chefs (outside of France). But tarragon?
Well have I got news for you, my friends. I have a super easy recipe that will have you licking your plates. (Unless you have company).
You take some onions.
Peel, quarter and stick them in the cuisinart.
You could chop them by hand, I suppose, but this way your children, your husband and any other finicky eater will thank you for the uniform texture.
Put a tablespoon of olive oil in a skillet,
and add the onions.
Fry about 10 minutes on high heat. When the onions start to brown too quickly, add some water.
They turn soft and blend well into the sauce.
Chop 4 chicken breasts into small pieces. If you’re a multi-tasker, you can do this while frying the onions. If you’re taking pictures and trying to blog about it, you might resist the temptation.
Dump the chicken breasts in the skillet with a teaspoon of salt. (I suppose there are more elegant words than “dump” but nothing comes to mind).
Fry them up as well, about 10 to 15 minutes. Don’t use water if they start to burn, but do turn the heat down. Make sure they are fully cooked.
Done? Then add a tablespoon of tarragon. It smells a little like anise, doesn’t it?
When the tarragon is nice and wilted, add a heaping tablespoon of dijon mustard. Go easy if you’re serving kids (or aforementioned finicky eaters). I used a mild variety since we’ll all be eating this tonight.
Then add 2/3 cups crème fraiche. (Sour cream will do just fine). Make sure you scrape up the chicken bits that are stuck to the pan and incorporate them in the sauce. When it’s all melted, you’re good to go. Just serve a couple spoonfuls over rice.
You don’t know how to boil rice? We can remedy that.
Tip One Do not buy Uncle Ben’s rice.
Tip Two Avoid anything that hints at risotto on the packaging. And for the rest, click over to my tutorial on how to boil rice right here!
Then you’re ready for your finished pièce de résistance!
- 2 onions minced
- 4 chicken breast, cut in small pieces
- 1t salt
- 1T olive oil
- 1 heaping tablespoon dijon mustard
- ⅔ cup crème fraiche
- 1T tarragon
- Chop and fry the onions.
- Chop and add the chicken.
- When it's done, add the rest of the ingredients until they are all melted together in a nice sauce.
- Serve over rice.