Chicken with Mexican tarragon and cream

Name: Chicken with Mexican tarragon and cream
Total time: 35 min
Yield: 4 people
Ingredients: 4 chicken breasts; 1 tablespoon butter; 1 shallot, finely chopped; 100 ml dry white wine or chicken stock; 200 ml cream; 1 to 2 tablespoons shredded Mexican tarragon leaves; salt and pepper

Updated on 10 October 2026

Makes: 4 people
Time: 35 min
From: Mexican tarragon

Ingredients

4 chicken breasts
1 tablespoon butter
1 shallot, finely chopped
100 ml dry white wine or chicken stock
200 ml cream
1 to 2 tablespoons shredded Mexican tarragon leaves
salt and pepper

Method

Season the chicken with salt and pepper and brown it in the butter on both sides, about 3 minutes a side.
Set the chicken aside on a plate. Soften the shallot for 2 minutes in the same pan, deglaze with the wine and reduce by half.
Pour in the cream, return the chicken to the pan and simmer gently for 10 to 12 minutes with the lid on, until the chicken is no longer pink inside.
Stir in the Mexican tarragon right at the end, season to taste and serve with rice or potatoes.

Storing: Leftovers, covered, for no more than 2 days in the fridge; reheat until piping hot.