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.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
Roast
Spread potatoes on a baking sheet, roast at 200°C for 30 minutes until golden and tender, stirring halfway through.
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.
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.
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.
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.
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