Making an elegant and fulfilling meal in under 30 minutes is achievable with this delicious Tarragon Chicken recipe. With fewer than 10 ingredients, there is an essence of simplicity that shouldn't mislead; this is a meal packed full of flavor. It all begins by sautéing chicken breasts in butter, turning those browned bits into a mouthwatering roux that forms the base for a deliciously creamy white wine sauce.

Tarragon, an herb with a unique, anise-like flavor, adds an element of aromatic complexity to this simple dish. While fresh tarragon's bright taste is preferred, dried tarragon can also be used using the standard ratio of 3:1 fresh to dry. Notably, this recipe calls for French tarragon - as commonly found in U.S. grocery stores - given its superior flavor profile.

Chicken and tarragon partner wonderfully together. The herb's sweet, subtle flavor enhances the poultry without overwhelming, creating a mesmerizing blend that is truly irresistible. This combination is incorporated in various culinary practices worldwide, from French to Persian to Eastern European cuisines. If tarragon is not readily available or isn't to your liking, thyme makes for an excellent alternative.

The dish is usually served alongside rice, with a simple vegetable like steamed asparagus or sautéed zucchini bringing a pop of color to the plate. To bring harmony to your palate and elevate the richness of the cream sauce, try pairing this meal with a fresh, northern Italian white wine such as Tocai Friulano, Pinot Grigio, or Pinot Bianco.

The ingredients needed for this recipe are easy to incorporate into your shopping list: butter, boneless chicken breasts, salt, peppercorn, onion, flour, dry white wine, either dried or fresh tarragon, and heavy cream. After the initial browning of the chicken, the subsequent steps involve creating the sumptuous cream sauce, sprinkling flour over sautéed onion, whisking in wine and tarragon, and finally incorporating the cream alongside the chicken juices to wrap things up.

Originally featured in the 2004 edition of Quick From Scratch Chicken, by Food & Wine, and with accompanying text courtesy of Hannah Walhout, this recipe guarantees to deliver a quick, gourmet meal with ease.