French · Dinner
Tarragon Cream Chicken Breast
Suprême de Volaille à la Crème
A classic bistro dish, pan-seared chicken breast finished in a tarragon cream sauce with white wine.
$$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
620Calories
42gProtein
32gFat
38gCarbs
4gSugar
6gFiber
580mgSodium
125mgChol
Goes well with
California Russian River ChardonnayCalifornia Russian River Chardonnay — A...
local
Meursault, BurgundyMeursault, Burgundy — A medium-bodied re...
international
Instructions
1
Prep
Pat chicken supremes dry, season skin and flesh with salt and pepper. Halve potatoes, toss with olive oil and salt. Trim broccoli. Finely chop shallots and garlic. Chop tarragon, dividing into two portions.
2
Roast
Spread potatoes on a baking sheet, roast at 200°C for 30 minutes until golden and tender, stirring halfway through.
3
Sear
Heat neutral oil and half the butter in a heavy pan over medium-high. Place supremes skin-side down, sear 6–7 minutes until skin is deep golden and crisp. Flip, sear 4 minutes. Transfer to a plate, tent loosely.
4
Build
Reduce heat to medium, add remaining butter, shallots, garlic; sauté 2 minutes until soft. Pour in white wine, scrape the pan base, reduce 2 minutes. Add stock, simmer 2 minutes. Whisk in cream, mustard, half the tarragon; simmer 3 minutes until sauce coats a spoon.
5
Simmer
Return supremes skin-side up with any juices to the pan. Spoon sauce over lower half only to preserve crisp skin, warm through 2 minutes. While sauce finishes, blanch broccoli 3 minutes until bright and just tender, toss with butter and salt.
6
Finish and plate
Whisk lemon juice and remaining tarragon into the sauce. Arrange supremes, roasted potatoes, and broccoli on warm plates, spoon sauce around the chicken, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 skin-on chicken breast supremes
- 2 medium shallots
- 2 garlic cloves
- 100ml (1/2 cup) dry white wine
- 150ml (2/3 cup) chicken stock
- 150ml (2/3 cup) heavy cream
- 8g (small handful) fresh tarragon
- 1 tsp Dijon mustard
- 0.5 tsp lemon juice
- 40g (1.4 oz) unsalted butter
- 1 tbsp neutral oil
- 1 tsp sea salt
- 0.25 tsp black pepper
- 450g (1 lb) waxy baby potatoes
- 1 tbsp olive oil
- 300g (10.6 oz) tenderstem broccoli