Chicken Tarragon With Crème Fraîche
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4chicken breasts, boned
- 2tablespoons butter
- Coarse salt and freshly ground pepper to taste
- 1small bunch tarragon
- ½ to ¾cup crème fraîche
Nutritional analysis per serving (4 servings)
471 calories; 20 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 64 grams protein; 750 milligrams sodium
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
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.
I had chicken breast tenders in the refrigerator and I had creme fraiche. Made this with thyme, which we had in the garden. Husband was very pleased, and it was easy.
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