Recipes and cooking commentary with a touch of humor.

Welcome to lizzycooks!

I love to cook. I collect recipes and cookbooks, enjoy food photography, and adore trying new restaurants. All of this food love inspired me to start this blog where I share my favorite recipes, cooking tips, and other fun stuff. Enjoy your food!

Sauteed Chicken in Tarragon Cream Sauce

This chicken recipe uses tarragon in the cream sauce, which has a really nice, rather sweet flavor. In place of heavy cream I've used skim milk in this recipe and it was good, it just had fewer calories. 

Chicken:
2 tbsp butter
4 boneless, skinless, chicken breasts
3/4 tsp salt
1/4 tsp freshly ground black pepper 

Sauce:
2 tbsp yellow or white onion, chopped
1 tbsp flour
1 cup dry white wine
1 tsp dried tarragon
1/2 cup heavy cream

In a large pan, heat butter over medium heat. Season the chicken with 1/4 teaspoon of the salt and the pepper and add it to the pan. Cook the chicken until brown, about 5 minutes. Turn and cook until just done, 4 to 5 minutes longer. Remove the chicken from the pan and put it in a warm spot.

Reduce the heat to medium low. Stir in the onion and cook until soft, about 2 minutes. Sprinkle the flour over the onion and stir to combine. Increase the heat to medium, whisk in the wine and the tarragon, and cook until the sauce starts to thicken, about 2 minutes. Stir in the cream and the remaining 1/2 teaspoon salt. Pour sauce over the chicken and serve.