Notice: Function add_theme_support( 'html5' ) was called incorrectly. You need to pass an array of types. Please see Debugging in WordPress for more information. (This message was added in version 3.6.1.) in /var/www/wp-includes/functions.php on line 5831
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 2
  • 2 TBSP (1 ounce) unsalted butter
  • 2 boneless, skinless chicken breast halves (8-10 ounces each)
  • 3 tsp minced fresh garlic
  • 4 TBSP chopped fresh French tarragon leaves or 4 tsp dried tarragon, divided
  • ⅛ tsp kosher salt, divided
  • ⅛ tsp freshly cracked black pepper, divided
  • ¼ cup fresh lemon juice
  • ½ -2/3 cup heavy cream
  1. Remove all fat from the chicken breasts. Place the pieces one at a time inside a plastic bag. This is to prevent splatter during the pounding.
  2. Use a meat tenderizer to pound the chicken breast down to ½-inch thickness on a sturdy cutting board. Transfer the chicken to a plate and use the same bag for pounding the other piece.
  3. Spread 1 tsp minced garlic on one side of each breast.
  4. Sprinkle 1 TBSP fresh tarragon leaves, or 1 tsp dried tarragon leaves on each piece.
  5. Sprinkle each with half of the salt and pepper. Use the back of a spatula to gently press down the seasoning over the breasts.
  6. Heat the butter in a nonstick 12-inch skillet over medium heat.
  7. Add the chicken breasts seasoned side down to the skillet. Sprinkle the tops with the remaining tarragon leaves, chopped garlic, kosher salt and freshly cracked black pepper evenly. Without covering the skillet, brown the chicken for about 7 minutes, or until it is golden brown.
  8. Use a spatula or a pair of tongs to flip the pieces to the other side and brown for an additional 5 minutes, until golden brown.
  9. Increase the heat to medium high and drizzle fresh lemon juice over the chicken and cook for 2 minutes. Flip the breasts and cook for another 2 minutes, until most of the lemon juice is reduced.
  10. Add ½ -2/3 cup heavy cream to the skillet. The amount of cream you add is a matter of personal preference as to how much cream sauce you would like at the end. This recipe works great with either amount you choose to use.
  11. Reduce the heat back to medium and turn the breasts couple of times so both sides cook in the cream until it thickens.
  12. Serve with a side of wild rice, potatoes or pasta, and steamed vegetables. Spoon the cream sauce over the cooked chicken breasts.
Recipe by Persian Mama at