This luscious meal includes all those ingredients we love – butter, heavy cream, chicken & tarragon. Right there, 4 ingredients and you know it’s going to be good!
As y’all probably know by now, chicken breasts is my least favorite part of the chicken. It nearly always cooks dry so I usually love thigh meat and chicken wings.
But there 2 exceptions, either cooking the breasts as paillards on high temperature or poaching them. In this case we jazz up carton chicken stock with some veggies and herbs to give it a fresh flavor and poach the chicken until just cooked.
Slice up against the grain at a diagonal which guarantees none of those long stringy fibers as we chew. The velouté sauce which just as the name suggests is pure velvet with its rich creamy texture & fresh tarragon drizzles atop the chicken is lovely.
Here’s one for company, or just dinner at home. I can vouch for one thing, kids will love this too! I taught this one to my high schoolers for summer camp and they raved!
This is one recipe where the crème de la crème is quite simply, the crème!