Creamy Chicken Breast with Tarragon Dijon and Bacon
- 600 g / 1.32 lb chicken breast fillets
- 250 g / 8.82 oz bacon, torn
- 3 cups / 710 ml heavy cream
- 2 cups / 473 ml crème fraiche, 34%
- 1 yellow onion
- 1/2 cup / 118 ml chicken broth
- 1/2 cup / 118 ml white wine
- 1/2 cup dijon mustard
- 5-6 sprigs of fresh tarragon or 1-1 1/2 tsp dried tarragon
- Salt and pepper
- Cooking oil for frying
1. Divide the chicken into 8 pieces and season with salt and pepper.
2. Sear the chicken in 2-3 tablespoons (30-45 ml) of cooking oil over medium-high heat until golden about 10 minutes or 180°C to 190°C (350°F to 375°F).
3. Peel and slice 1 large onion.
4. Sauté the sliced onion in 2 tablespoons (30 ml) of cooking oil in a saucepan over medium heat until softened and slightly caramelized.
5. Add 120 ml (1/2 cup) of white wine to the saucepan and cook until almost completely reduced.
6. Add 250 ml (1 cup) of chicken broth 120 ml (1/2 cup) of crème fraiche 120 ml (1/2 cup) of heavy cream and 2 teaspoons of dijon mustard to the saucepan.
7. Simmer the sauce for a few minutes then reduce the heat to low.
8. Place the seared chicken in the sauce and simmer covered until the chicken is white and firm about 10 minutes or 74°C to 79°C (165°F to 175°F).
9. Be careful not to include any chicken drippings in the sauce as it may separate.
10. While the chicken cooks crisp 6 slices of torn bacon in a pan over medium heat until golden.
11. You can use the same pan as before.
12. Sprinkle the crispy bacon over the chicken and serve with your choice of sides.
- Cooking oil
- Saucepan
- Frying pan
- Cutting board
- Knife
- Whisk
- Measuring cups
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