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Chicken with Tarragon and Champagne Sauce

Chicken with Tarragon and Champagne Sauce

Prep time: 35 minServes: 4

Pairs with

You poured Champagne into the sauce — pour Champagne into the glass. Or a full white with a buttery character. The liquorice-like tone of tarragon ties everything together.

Ingredients

  • 4 chicken breasts, skin on
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 shallots, finely chopped
  • 200ml Champagne or dry sparkling (drink the rest)
  • 200ml cream
  • 2 tbsp fresh tarragon, chopped
  • 1 tsp Dijon mustard
  • Flaky sea salt, black pepper

Method

  1. 11. Salt the chicken 15 minutes ahead. Pat dry with paper towels.
  2. 22. Heat butter and olive oil in a pan over medium-high heat. Cook the chicken skin-side down 6–7 minutes until deeply golden. Flip, cook 5 more minutes. Remove and rest.
  3. 33. In the same pan: sauté the shallots 2 minutes. Pour in the Champagne, scrape up the browned bits. Reduce by half.
  4. 44. Stir in cream, mustard, and most of the tarragon. Simmer 5 minutes until saucy.
  5. 55. Return the chicken to the sauce for 2 minutes to warm through.
  6. 66. Serve with sauce spooned over and remaining tarragon scattered on top.