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Classic French Pan sauce Chicken Searing Quick Main course

A perfectly golden-brown crust on the chicken, followed by a rich sauce made straight in the pan. That's exactly what makes this dish so good. For this recipe you use a frying pan without non-stick coating, because it holds heat well and creates those lovely brown bits on the bottom that you build the sauce from. Deglaze with white wine and cream, add fresh tarragon and you'll have a sauce that could come straight from a Parisian bistro.

x_ckl_recipe_markerChicken with tarragon cream sauce Crispy seared chicken fillet with a velvety tarragon cream sauce. This is the restaurant classic you can simply put on the table at home. How to make chicken with tarragon cream sauce? Main course French 2 servings 10 min 5 min 35 min

Take the chicken fillets out of the fridge 20 minutes before cooking. Pat them dry with paper towels and season well with salt and pepper on both sides.
Heat the frying pan over high heat. Add the butter and oil and wait until the butter foams and just starts to brown.
Place the chicken fillets in the pan and then don't touch them. Let them cook undisturbed for 4 to 5 minutes on high heat until a firm, golden-brown crust has formed.
Turn the chicken over and cook another 3 to 4 minutes over medium heat. Check that the chicken is cooked through: the internal temperature should be 75°C. Place the chicken on a plate and loosely cover with aluminum foil.
Keep the heat at medium. Add the shallot to the same pan and sauté it for 1 minute while loosening the browned bits from the bottom.
Deglaze with the white wine. Let the wine reduce for 2 minutes until only a few tablespoons remain.
Add the chicken stock and let it reduce for another 2 minutes. Then pour in the heavy cream and bring the sauce to a simmer.
Let the sauce gently simmer for 3 to 4 minutes until slightly thickened. Stir in the fresh tarragon and the Dijon mustard. Taste and season with salt and pepper.
Return the chicken fillets to the sauce and warm them through for 1 more minute. Serve immediately, with mashed potatoes or thin fries and a green salad.

Classic French Pan sauce Chicken Searing Quick Main course 2 chicken fillets (each approx. 180 g) Salt and freshly ground pepper 1 tbsp butter 1 tbsp sunflower oil 1 shallot, finely chopped 100 ml dry white wine 100 ml chicken stock 150 ml heavy cream 1 tbsp Dijon mustard 2 tbsp fresh tarragon, finely chopped Frying pan (stainless steel, without non-stick coating) Paper towels Meat thermometer Wooden spoon or spatula Aluminum foil Frying pan without Non-stick coating frying-pan-without-non-stick-coating Meat Thermometer meat-thermometer Frying pan PFAS free frying-pan-pfas-free Frying Pan frying-pan Beka Frying pan Cicla stainless steel Ø 20 cm – suitable for all heat sources – ceramic non-stick coating Beka Koekenpan Beka Frying pan Cicla stainless steel Ø 24 cm – suitable for all heat sources – ceramic non-stick coating Beka Koekenpan Blackwell Frying pan carbon steel Ø 20 cm – without non-stick coating Blackwell Koekenpan De Buyer Frying pan Lyonnaise Carbon Plus - Sheet steel - ø 32 cm - without non-stick coating De Buyer ["Koekenpan"] Entrecôte met kruidenboter en geroosterde knoflookchampignons foodies-entrecote-met-kruidenboter-en-geroosterde-knoflookchampignons Steak with red wine sauce and rosemary foodies-biefstuk-met-rode-wijnsaus-en-rozemarijn Entrecôte with herb butter and roasted garlic foodies-entrecote-met-kruidenboter-en-geroosterde-knoflook Juicy entrecôte with herb butter foodies-sappige-entrecote-met-kruidenboter

Recipe

Chicken with tarragon cream sauce

Crispy seared chicken fillet with a velvety tarragon cream sauce. This is the restaurant classic you can simply put on the table at home.

Course	Main course
Kitchen	French
Servings	2 servings

Preparation time

Preparation time	10 min
Stiffen up min.	5 min
Total	35 min

Equipment

Frying pan (stainless steel, without non-stick coating)
Paper towels
Meat thermometer
Wooden spoon or spatula
Aluminum foil

Ingredients

2 chicken fillets (each approx. 180 g)
Salt and freshly ground pepper
1 tbsp butter
1 tbsp sunflower oil
1 shallot, finely chopped
100 ml dry white wine
100 ml chicken stock
150 ml heavy cream
1 tbsp Dijon mustard
2 tbsp fresh tarragon, finely chopped

How to make chicken with tarragon cream sauce?

Take the chicken fillets out of the fridge 20 minutes before cooking. Pat them dry with paper towels and season well with salt and pepper on both sides.
Heat the frying pan over high heat. Add the butter and oil and wait until the butter foams and just starts to brown.
Place the chicken fillets in the pan and then don't touch them. Let them cook undisturbed for 4 to 5 minutes on high heat until a firm, golden-brown crust has formed.
Turn the chicken over and cook another 3 to 4 minutes over medium heat. Check that the chicken is cooked through: the internal temperature should be 75°C. Place the chicken on a plate and loosely cover with aluminum foil.
Keep the heat at medium. Add the shallot to the same pan and sauté it for 1 minute while loosening the browned bits from the bottom.
Deglaze with the white wine. Let the wine reduce for 2 minutes until only a few tablespoons remain.
Add the chicken stock and let it reduce for another 2 minutes. Then pour in the heavy cream and bring the sauce to a simmer.
Let the sauce gently simmer for 3 to 4 minutes until slightly thickened. Stir in the fresh tarragon and the Dijon mustard. Taste and season with salt and pepper.
Return the chicken fillets to the sauce and warm them through for 1 more minute. Serve immediately, with mashed potatoes or thin fries and a green salad.

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The secret of a good pan sauce lies in the browned bits. That brown layer on the bottom of your pan is pure flavor. By deglazing with wine you lift that flavor and build a sauce with depth without spending hours in the kitchen. High heat at the start, patience afterwards.

A sturdy stainless steel frying pan without a coating is the best pan for this kind of cooking. It withstands high temperatures, gives a beautiful brown crust and is honest and easy to clean. Quality you see on your plate every day.