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RELATED RECIPES
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Sauteed Chicken with Tarragon Cream Sauce
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30 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
butter
heavy cream
gluten-free
(?)
Has gluten from:
all-purpose flour
kid friendly
has meat
(?)
Has meat from:
chicken breast
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
butter
heavy cream
chicken breast
vegetarian
(?)
Not vegetarian due to:
chicken breast
pescetarian
paleo
(?)
Not paleo due to:
all-purpose flour
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.5% of RDA
• Calories: 20.1% of RDA
• Carbs: 1.6% of RDA
• Fat (total lipid): 25.0% of RDA
• Fiber: 1.1% of RDA
• Fructose: 0.4% of RDA
• Protein: 46.6% of RDA
• Sodium: 40.1% of RDA
• Sugar: 3.2% of RDA
• Vitamin A (IU): 15.0% of RDA
• Vitamin B6: 89.1% of RDA
• Vitamin C: 1.3% of RDA
• Iron: 0.2% of RDA
• Magnesium: 19.9% of RDA
• Manganese: 2.9% of RDA
• Niacin: 125% of RDA
• Potassium: 22.6% of RDA
• Zinc: 10.8% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
INGREDIENTS
Amount
Measure
Ingredient
 
2
tbsp
 
3/4
tsp
 
1/4
tsp
 
1/4
cups
diced.
 
1
tbsp
 
1
cup
 
1 1/2
tsp
chopped.
 
1/2
cups
 
5
whole
smallest possible, boneless, skinless. can use chicken thighs if desired, or a combination.
 
 
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PREPARATION
PREPARING THE CHICKEN
1.
In a medium frying pan, heat the butter over moderate heat.
2.
Season the chicken with 1/4 teaspoon of the salt and the pepper and add it to the pan.
3.
Cook the chicken until brown, about 5 minutes.
4.
Turn and cook until just done, 4 to 5 minutes longer.
5.
Remove the chicken from the pan and put it in a warm spot.
PREPARING THE SAUCE
6.
Using the same frying pan, reduce the heat to moderately low.
7.
Stir in the onion and cook until starting to soften, about 2 minutes.
8.
Sprinkle the flour over the onion and stir to combine.
9.
Increase the heat to moderate; whisk in the wine and the tarragon, and cook until the sauce starts to thicken, about 2 minutes.
10.
Stir in the cream, the remaining 1/2 teaspoon salt, and any accumulated chicken juices from the chicken. Reduce the heat to low.
11.
Add the sautéed chicken back into the sauce and spoon the sauce over the chicken, making sure to cover all areas.
12.
Allow the chicken to sit in the sauce on low heat for 5 minutes.
TO SERVE
13.
Plate the chicken and spoon a few spoonfuls of the sauce over each chicken piece. Can garnish with more fresh tarragon if desired or fresh chopped thyme.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Dairy Free!
 
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute Earth Balance Natural Buttery Stick for butter.
3.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free all-purpose flour for all-purpose flour.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 402
Protein 52.5 g
Carbohydrates 4.44 g
Iron 0.05 mg
Fiber 0.32 g
Calcium 4.76 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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