Elegant French Poulet à l’Estragon with Creamy Dijon Tarragon Sauce Tips, FAQ & printable recipe

Tips for success

To achieve a restaurant-quality finish, finish the sauce with a tiny knob of cold butter whisked in right before serving. This technique, known as monter au beurre, adds a beautiful gloss and a final touch of richness that rounds out the acidity of the mustard and wine. Ensure the heat is off when you add this final piece of butter to prevent the emulsion from separating.

Experiment with the texture of the shallots by ensuring they are truly translucent before adding the wine. If you prefer a smoother sauce, you can strain the shallots out after deglazing, but leaving them in provides a rustic, authentic bistro feel.

Always taste the sauce before serving and adjust the salt level carefully, as the reduction of the wine and the mustard concentration can intensify the saltiness unexpectedly.

Variations

• Mushroom Tarragon Chicken: Add 4 ounces of sliced cremini mushrooms to the skillet after the shallots and sauté until browned before deglazing with the wine. The earthy mushrooms add another layer of flavor that complements the tarragon perfectly.
• Lemon Tarragon Chicken: Add one teaspoon of freshly grated lemon zest to the sauce along with the tarragon. The bright citrus notes cut through the cream and accentuate the herbal freshness of the French tarragon, creating a lighter profile.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 2 days. Cool to room temperature for no more than 2 hours before refrigerating.

Reheat

Reheat gently in a saucepan over low heat, whisking constantly. Add a splash of water or stock if the sauce is too thick.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Because the sauce is cream-based, it is best consumed as soon as possible. When reheating, do so very gently over low heat to prevent the sauce from breaking.

If the sauce appears too thick after refrigeration, a tablespoon of chicken stock or water can be whisked in to restore its silky consistency, though it may not be as perfect as when freshly made.

The chicken can be seasoned and refrigerated up to 2 hours before cooking. The shallots can be minced and the tarragon chopped ahead of time and stored in separate containers.

However, the sauce must be prepared fresh immediately after the chicken is finished to ensure the best texture and flavor. Attempting to make the sauce in advance and reheating it often leads to a grainy or separated consistency that detracts from the elegance of the finished dish.

Serving ideas

Serve the Poulet à l'Estragon immediately while both the chicken and the sauce are piping hot. A classic accompaniment is a serving of buttered egg noodles or steamed thin green beans, which provide a neutral base to soak up the luxurious tarragon cream sauce. The dish also pairs beautifully with roasted baby potatoes or a slice of crusty baguette, which is ideal for cleaning the plate of every last bit of the sauce.

For a complete bistro experience, serve the dish in the same copper skillet if it is suitable for table service, or transfer the chicken to warm plates and spoon the sauce generously over the top.

Garnish with a few fresh, reserved tarragon leaves to emphasize the herb-forward profile. A crisp white wine, such as the same Chardonnay used in the sauce, makes for an ideal beverage pairing to balance the rich cream and the herbal notes of the tarragon.

Frequently asked questions

Recipe card

Elegant French Poulet à l'Estragon with Creamy Dijon Tarragon Sauce

Prep 10 minCook 15 minRest 5 minTotal 30 minServes 4

Ingredients

• 4 chicken breast supremes
• 1 tsp sea salt
• 1/2 tsp white pepper
• 2 tbsp clarified butter
• 1 tbsp shallots, finely minced
• 1/2 cup Chardonnay
• 2 tbsp Dijon mustard
• 3/4 cup crème fraîche
• 3 tbsp fresh French tarragon, chopped

Instructions

1. Season the chicken breast supremes generously with sea salt and white pepper on both sides. Ensure the seasoning is distributed evenly for maximum flavor penetration before searing.
2. Heat the clarified butter in a copper skillet over medium heat at 365°F. Add the chicken supremes and cook for 5 minutes per side until golden brown and cooked through to 165°F (74°C). Remove the chicken and let it rest on a warm plate for at least 5 minutes before serving.
3. In the same skillet, add the minced shallots and sauté briefly. Deglaze the pan with the Chardonnay, scraping up any browned bits from the bottom. Reduce the heat to 285°F and whisk in the Dijon mustard, crème fraîche, and chopped fresh tarragon. Continue whisking until the sauce is velvety and aromatic.

Contains: milk, mustard, sulfites

Estimated nutrition per serving

Calories

420

Protein

32.5 g

Carbohydrates

6.2 g

Fat

28.4 g

Fiber

0.5 g

Sugar

2.1 g

Sodium

480 mg

Automatic estimate from the ingredient list, not laboratory-verified.