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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  • Course Dinner
  • Cuisine French
  • Keyword All-Seasons, Casual Dinner Party, Delicious, Elegant, Fine Food, Flavor, For Foodies, Saucy, Special Dinner
Servings Prep Time Cook Time
4 people 15 minutes 30 minutes
Passive Time Total Time
15minutes 45 minutes
Servings Prep Time Cook Time
4 people 15 minutes 30 minutes
Passive Time Total Time
15minutes 45 minutes
Skinless, boneless chicken thighs may be substituted for the chicken breasts
Degree of Difficulty
Moderately Difficult
  • 4 skinless boneless chicken breast halves (4 oz. each)
  • 1 tbspn unsalted butter
  • 1 tbspn olive oil
  • 1 medium carrot finely chopped
  • 1 medium onion chopped
  • 2 cloves garlic clove crushed
  • 2 tbspn tomato paste
  • 1 small can tomato sauce - (8 oz)
  • 1/2 cup water
  • 2 large tomatoes diced
  • 2 tbspn tarragon vinegar or white wine vinegar
  • 1/3 cup dry white wine such as Chardonnay or Sauvignon Blanc
  • 4 sprigs tarragon chopped or 1 tbspn dried
  • 3 sprigs parsley chopped
  • 3 sprigs thyme chopped or 1 tsp dried
  • 2 bay leaf
  • 1 tsp black pepper
  • 1 tsp kosher salt to taste
Servings: people
  1. Gather all ingredients before starting recipe.
  2. Season chicken on both sides with kosher salt.
  3. 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.
  4. Once golden, remove chicken to a platter and set aside.
  5. Add onion, garlic and carrots to hot oil and butter and sauté until onions are translucent, about 5 minutes.
  6. Add chopped tomatoes, tarragon, parsley, thyme, bay leaf and pepper and stir to combine.
  7. 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.
  8. 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.
  9. Return sauce to sauté pan; the sauce should be velvety smooth.
  10. Return chicken to sauce and heat gently to warm the chicken through, 3-4 minutes over medium heat.
  1. Serve either with plain white rice or noodles garnished with a sprig of tarragon.

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