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Tarragon Garlic Chicken

Juicy, tender chicken breasts, simmered in a flavorful and creamy tarragon sauce with a hint of garlic is an easy weekday meal.

For The Chicken:

For The Sauce:

  • 4 cloves garlic, minced (or 1 tablespoon minced garlic)
  • 1 teaspoon fresh chopped parsley
  • Fresh Tarragon sprigs (chop 1 teaspoon leaves)
  • 1 cup milk (or half and half)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon cornstarch mixed with 1 tablespoon water, until smooth

INSTRUCTIONS

  • Coat chicken breasts with Redstone Citrus Orchard spice blend. Season generously with salt and pepper.
  • Heat 1 tablespoon of Redstone Garlic Olive Oil in a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
  • To the same pan or skillet, heat another 2 teaspoons of garlic olive oil and sauté garlic, with parsley, 1 teaspoon chopped tarragon leaves, for about 1 minute, or until fragrant.
  • Stir in milk (or cream); season with salt and pepper, to taste.
  • Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
  • Return chicken to the skillet, heat. Sprinkle with a tarragon sprig, if desired. Serve immediately.