A delightful one-pan chicken dish with a creamy herb sauce, perfect for a quick and flavorful meal.
Season the chicken with salt and pepper, then coat it lightly in the flour.
Ensure the chicken is evenly coated for a consistent crust.
Heat 2 tablespoons of butter in a large skillet over medium heat and brown the chicken on both sides. Remove and set aside.
Don't overcrowd the skillet to allow proper browning.
In the same skillet, sauté the onion until softened.
Stir frequently to prevent burning.
Deglaze the skillet with white wine, scraping up any browned bits, and let it reduce slightly.
This step adds depth to the sauce.
Stir in the tarragon and chicken broth, then return the chicken to the skillet. Cover and simmer until the chicken is cooked through.
Simmer gently to keep the chicken tender.
Remove the chicken and whisk in the remaining butter and cream to the skillet. Heat through to create the sauce.
Whisk continuously for a smooth sauce.
Serve the chicken topped with the creamy sauce and garnish with additional tarragon if desired.
Serve immediately for the best flavor and presentation.
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