Elegant yet easy enough for everyday cooking, this Tarragon Chicken with White Wine Tomato Sauce features tender chicken in a buttery white wine sauce with fresh tomatoes and tarragon. The colorful presentation makes it perfect for entertaining, while the simple preparation makes it equally suitable for weeknight dinners. Serve with pasta or homemade spaetzle for a satisfying meal that is sure to impress.
Tip : Skinless, boneless chicken thighs may be substituted for the chicken breasts
Ingredients
Base
- 2 whole skinless boneless chicken breasts cut in half
Fats
- 1 tbsp unsalted butter
- 1 tbsp olive oil
Produce
- 1 medium carrot finely chopped
- 1 medium chopped onion
- 2 cloves crushed garlic
- 2 large tomatoes diced
- 4 sprigs chopped tarragon or 1 tbsp dried
- 3 sprigs chopped parsley
- 3 sprigs chopped thyme or 1 tsp dried
- 1/2 cup water
Flavor
- 2 bay leaves
- 1 tsp black pepper
- 1 tsp kosher salt
- 1/3 cup dry white wine such as Chardonnay or Sauvignon Blanc
Pantry
- 2 tbsp tarragon vinegar or white wine vinegar
- 2 tbsp tomato paste
- 1 small can tomato sauce - (8 oz)
Instructions
Gather all ingredients before starting the recipe.
- Season 2 whole skinless boneless chicken breasts on both sides with 1 tsp kosher salt.
- Melt 1 tbsp unsalted butter and 1 tbsp olive oil in a deep sided skillet and add chicken pieces; cook over medium high heat until golden on both sides, about 5-6 minutes per side. Once golden, remove chicken to a plate and set aside.
- Add 1 medium chopped onion , 1 medium carrot, finely chopped and 2 cloves crushed garlic to hot oil and butter and sauté until onions are translucent, about 5 minutes.
- Add 2 large tomatoes, 4 sprigs chopped tarragon, 3 sprigs chopped parsley, 3 sprigs chopped thyme, 2 bay leaves and season with 1 tsp black pepper and 1 tsp kosher salt. Then stir to combine.
- Add 2 tbsp tomato paste, 1 small can tomato sauce - (8 oz)1/2 cup water, 2 tbsp tarragon vinegar or white wine vinegar, and 1/3 cup dry white wine. Bring to a simmer then cover with the lid propped open with a wooden spoon. Cook until the vegetables are soft and the liquid has reduced by about a quarter, about 20 minutes.
- Ladle mixture into a fine sieve set over a mixing bowl and push solids through with the back of a wooden spoon until only the pulp remains.
- Return sauce to the pan; the sauce should be velvety smooth.
- Return chicken to sauce and heat gently to warm the chicken through, 3-4 minutes over medium heat.
Serving
- Serve either with plain white rice, noodles or Homemade Spaetzle and garnish with a sprig of tarragon.
imunify-bot-check