Gluten Free Creamy Tarragon Chicken recipe

Originally posted February 13, 2013

When you are looking for an elegant dish that you can serve to both adults and kids, try this one. The recipe is courtesy of Aida Mollenkamp from her book “Keys to the Kitchen”. I made it for Christmas Dinner this past holiday and everyone raved.

Now, if you notice, the recipe is far from dairy-free so it was off-limits for my daughter (however, there are dairy substitutes below). I didn’t really think it was going to be her thing, so after sautéing the chicken, I put some aside for her and proceeded with the recipe. If you know me, I’m not one to make two meals but I do accommodate her special diet by being just a little creative. I promise, it’s possible.

After reviewing Aida’s book, this one really stuck out. However, being The Family Chef, I had to put my own spin on it and make it a bit more family friendly. It’s naturally gluten-free and absolutely delicious.

Gluten-Free Creamy Tarragon Chicken

Yield 4-6 servings

• 2 pounds skinless, boneless chicken breast, cut into strips
• Kosher salt and freshly ground black pepper
• 2 teaspoons olive oil
• 1 tablespoon unsalted butter, butter substitute, or olive oil
• 2 shallots or 1 medium onion, diced
• 1/2 cup brandy, cognac, or white wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream or canned coconut milk
• 1 – 2 tablespoons whole-grain gluten-free Dijon mustard
• 2 tablespoons chopped fresh tarragon leaves (if using dried, use about half)

Optional: 1 cup frozen or shelled fresh baby peas

Steamed rice, roasted potatoes, or noodles, for serving

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1. Pat the chicken dry with paper towels and season thoroughly with salt and pepper.
2. Heat a large, heavy-bottomed pan over medium-high heat. Once hot, add the oil, swirl, and add the chicken without crowding (work in 2 to 3 batches if needed). Cook until golden brown but not cooked through, about 2 minutes per side. Transfer to a plate and repeat with remaining chicken.
3. Add the butter or oil to the pan, then add shallots or onion. Add about 1/2 teaspoon each salt and pepper. If using dried tarragon, add that now. Cook the shallot or onion until golden brown, stirring occasionally.
4. Remove the pan from heat, add the brandy, and scrape up browned bits from the bottom. Return to heat and simmer until alcohol cooks off and liquid reduces, about 2 minutes.
5. Whisk in any juices from the chicken plate, the broth, cream, and mustard. Cook until the sauce coats the back of a spoon, about 5 minutes.
6. Return chicken to the pan along with peas, if using, and simmer until chicken is cooked through and peas are bright green, 3 to 5 minutes.
7. Stir in tarragon at the end, adjust seasoning to taste, and serve with rice, potatoes, or noodles.

Notes:

• Basil is a good substitute if you can’t find or don’t like tarragon.
• Swap pork tenderloin for the chicken.
• Add mushrooms with the shallots and cook until golden brown.