This dish is elegant. A beautiful buttery sauce with great eye appeal. I have made French Chicken with Tarragon White Wine and Tomato Sauce for both casual dinner parties and as a week night dinner. Delicious served with pasta or home made spaetzle. Allow a little extra time if you are going to make it, it is well worth the effort.
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All-Seasons, Casual Dinner Party, Delicious, Elegant, Fine Food, Flavor, For Foodies, Saucy, Special Dinner
Skinless, boneless chicken thighs may be substituted for the chicken breasts
Degree of Difficulty
4skinlessboneless chicken breast halves (4 oz. each)
1smallcan tomato sauce - (8 oz)
2tbspntarragon vinegar or white wine vinegar
1/3cupdry white winesuch as Chardonnay or Sauvignon Blanc
4sprigstarragonchopped or 1 tbspn dried
3sprigsthymechopped or 1 tsp dried
1tspkosher salt to taste
Gather all ingredients before starting recipe.
Season chicken on both sides with kosher salt.
Melt butter with olive oil in a sauté pan 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 platter and set aside.
Add onion, garlic and carrots to hot oil and butter and sauté until onions are translucent, about 5 minutes.
Add chopped tomatoes, tarragon, parsley, thyme, bay leaf and pepper and stir to combine.
Add tomato paste, tomato sauce, water, vinegar and wine and bring to a simmer, cover with a lid propped open with a wooden spoon and 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 sauté 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.
Serve either with plain white rice or noodles garnished with a sprig of tarragon.