Chicken In Tarragon Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lemon, juice of
• 1/3 cup heavy cream
• 1/2 teaspoon kosher salt, divided
• 1 teaspoon all-purpose flour, divided
• 1/2 cup all-purpose flour, divided
• 1 teaspoon butter, divided
• 1 tablespoon butter, divided
• 3 large boneless skinless chicken breasts (about 1 1/2 pounds)
• 1/4 teaspoon pepper
• 1 teaspoon peanut oil or 1 teaspoon canola oil
• 1 cup reduced-sodium chicken broth, divided, plus more as needed
• 1/2 cup peas or 1/2 cup carrot
• 3 tablespoons finely minced fresh tarragon or 3 tablespoons dill, plus sprigs for garnish

Recipe

• 1 combine lemon juice and cream in a small bowl. season with 1/4 teaspoon salt. mash 1 teaspoon flour and 1 teaspoon butter in another small bowl until a paste forms. set both bowls aside.
• 2 dry chicken thoroughly with paper towels. season with the remaining 1/4 teaspoon salt and pepper. dredge lightly in the remaining 1/2 cup flour, shaking off any excess. (discard leftover flour.).
• 3 heat the remaining 1 tablespoon butter and oil in a 12-inch cast-iron skillet over medium-high heat. add the chicken—do not crowd the pan. cook, turning once, until nicely browned on both sides, about 10 minutes total. add 1/2 cup broth, reduce the heat and cover. simmer until the chicken is cooked through, 4 to 6 minutes. (check to make sure the pan juices don’t run dry. if necessary, add more broth, a tablespoonful at a time, to prevent scorching.) transfer the chicken to a clean cutting board and tent with foil.
• 4 add the remaining 1/2 cup broth to the pan and bring to a boil over high heat. cook until reduced to about 1/4 cup, 2 to 4 minutes. reduce heat to medium, add the reserved lemon cream and bring to a simmer. gradually whisk in the reserved butter-flour paste, a few bits at a time, until the sauce coats the spoon, 1 to 2 minutes. stir in peas.
• 5 reduce the heat to low and return the chicken to the pan along with tarragon (or dill). turn to coat with the sauce and cook until heated through, 1 to 2 minutes. slice the chicken and serve with the sauce, garnished with sprigs of tarragon (or dill), if desired.