Chicken Tarragon With Crème Fraîche
Updated November 13, 2019
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
4 chicken breasts, boned
2 tablespoons butter
Coarse salt and freshly ground pepper to taste
1 small bunch tarragon
½ to ¾ cup crème fraîche
Nutritional analysis per serving (4 servings)
6 grams carbs; 234 milligrams cholesterol; 471 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 20 grams fat; 1 gram fiber; 750 milligrams sodium; 64 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees. In a fireproof pan, heat the butter, and brown the chicken lightly. Season with salt and pepper, add half the tarragon. Cover with foil and bake for 10 to 15 minutes or until chicken breasts are cooked.
- Step 2
Remove from oven. Stir in the crème fraîche, heat through and sprinkle with remaining tarragon leaves.
Fresh cream may be used in place of the creme fraiche.
Private Notes
Comments
This is an amazing recipe! I added a bit of fresh crushed garlic, but not necessary.
Made this exactly as written. Adding a heaping 1/2 cup of the creme fraiche created a really thin sauce, so I removed the chicken and simmered it for a couple of minutes to thicken it. Served with mashed potatoes and asparagus.
My first time making creme fraiche, what a silky-smooth flavor. It went well with the Chicken Tarragon and the Mashed carrots and potatoes too.