Rootitoot Creamy Tarragon Chicken
Chicken breasts in a creamy white wine and tarragon sauce made in the Instant Pot, from The Rootitoot Cookbook. Serve over buttered noodles or with a rice pilaf.
Ingredients
| 2 | large boneless chicken breasts | |
| — | salt and pepper | |
| 1/4 cup | 60 ml | flour |
| 1 Tbsp | 15 ml | olive oil |
| 1 Tbsp | 15 ml | butter |
| 2/3 cup | 160 ml | chicken broth |
| 1/2 cup | 120 ml | dry white wine |
| 2 tsp | 10 ml | lemon juice |
| 2 Tbsp | 30 ml | chopped fresh tarragon (or 1 Tbsp dried tarragon) |
| 1/2 cup | 120 ml | heavy cream |
Instructions
Slice the chicken breasts horizontally to make 2 flat, full-sized pieces. Season them with salt, pepper and a pinch of dried tarragon if you have it. Lightly dredge with flour, knocking off all the excess.
Press Saute on the Instant Pot and when the display says Hot, add the oil and butter. Saute the chicken for a couple of minutes per side. Do this in batches so you don't crowd the chicken. Transfer them to a plate as you go and cover with foil.
Add the chicken broth and wine. Deglaze the pot: scrape all the brown bits up off the bottom. Add the lemon juice and tarragon.
Add the chicken breasts to the hot broth/wine, turning each piece once to coat it with the liquid. (No trivet required.) Press Cancel, close the lid and make sure the valve is set to Sealing. Press Pressure Cook (or Manual) and use the +/- buttons to get to 2 minutes.
When it beeps that it's done, leave it for a 5-minute natural release. Then press Cancel, flip the valve to Venting and when the pin drops, open the pot. Transfer the chicken to a plate and cover with foil again.
Press Saute and simmer for a few minutes to reduce the liquid to about 3/4 cup. Add the heavy cream and continue to simmer until it reduces to a gravy-like consistency. Taste and add salt and pepper if needed.
Serve over buttered noodles or with a rice pilaf.