Creamy Tarragon Chicken

One of my husbands favourite meals when we go to an Italian Restaurant is Pollo Crema and so I’ve been promising him I’d make a healthy version that we could enjoy at home which would taste just as good but allow me to stay on plan. Tarragon is not something usually included in the dish but it’s a lovely addition to lift the flavour and add an element of freshness.

Before you start making the sauce, decide which accompaniment you fancy. I’ve made this with several options but my favourites are roast potatoes, pan fried new potatoes (boil potatoes til soft, smash a little and then crisp up in a frying pan) or rice. I usually serve with green beans (boiled for a few minutes and then finished in a 1sp of light butter, lemon juice and salt and pepper) or asparagus. All make for a lovely dish that feels like a real indulgence. Just remember to add the extra points for whichever accompaniment you prefer (I usually have 6sps worth of potatoes or rice).

SMART POINTS AND NUTRITIONAL INFORMATION

Serves 4 – 3sp on BLUE and PUPLE, 5sp on GREEN for the chicken in tarragon sauce

Per serving – 330 calories, Fat 5.1g, Carbs 10.4g, Protein 64.8g

INGREDIENTS

4 x chicken breasts (around 200g raw weight per breast)

1 large leek, washed, woody end removed and sliced into thin rounds

3 cloves of garlic, peeled and finely chopped

300g chestnut mushrooms, cleaned and sliced

1 heaped tbsp of plain flour

125ml white wine

2 tsp Dijon mustard

500ml chicken stock (made of 1 chicken stock cube)

4 tbsp light crème fraiche

Few sprigs of fresh tarragon (one left whole and 2 chopped finely)

METHOD

Note – Before you start cooking this one, have a read of the short blurb above so you can choose your accompaniment and pop it on at the right time whilst cooking the sauce.

  1. Season the chicken breasts with salt and black pepper. Take a large saucepan or frying pan, spray with 1kal and on a medium/high heat fry the chicken breasts for 2-3 minutes on each side until browned. The chicken doesn’t need to be cooked through at this point, you just want some colour on the meat. Remove the chicken from the pan and pop to one side.
  2. In the same pan, spray again with 1kal and add the leek. Season with salt and black pepper and fry for 3-4 minutes until the leek starts to soften. Add a little water if the pan starts to get dry.
  3. Add the garlic and mushrooms and fry for 2 minutes.
  4. Finally add the plain flour, stir through and fry for another minute.
  5. Next add the white wine, simmer for a few minutes until reduced by half and then add the chicken stock, the mustard and the whole sprig of tarragon. Add the chicken back to the pan. Bring to the boil and then reduce to a simmer.
  6. Simmer for 20 minutes until the liquid is reduced slightly and has started to thicken.
  7. Reduce the heat to low/medium and then add the crème fraiche. Stir through until well combined, simmer for another few minutes and then remove from the heat.
  8. Finally stir through the fresh tarragon. Taste and season with more salt and pepper if required.
  9. Serve with the accompaniment of your choice.
  10. Enjoy!

Creamy Tarragon Chicken

WW - 3sp on BLUE and PUPLE, 5sp on GREEN for the chicken in tarragon sauce
Calories per serving – 330 calories, Fat 5.1g, Carbs 10.4g, Protein 64.8g
Servings 2

Ingredients

  • 4 x chicken breasts around 200g raw weight per breast
  • 1 large leek washed, woody end removed and sliced into thin rounds
  • 3 cloves of garlic peeled and finely chopped
  • 300 g chestnut mushrooms cleaned and sliced
  • 1 heaped tbsp of plain flour
  • 125 ml white wine
  • 2 tsp Dijon mustard
  • 500 ml chicken stock made of 1 chicken stock cube
  • 4 tbsp light crème fraiche
  • Few sprigs of fresh tarragon one left whole and 2 chopped finely

Instructions

  • Note - Before you start cooking this one, have a read of the short blurb above so you can choose your accompaniment and pop it on at the right time whilst cooking the sauce.
  • Season the chicken breasts with salt and black pepper. Take a large saucepan or frying pan, spray with 1kal and on a medium/high heat fry the chicken breasts for 2-3 minutes on each side until browned. The chicken doesn’t need to be cooked through at this point, you just want some colour on the meat. Remove the chicken from the pan and pop to one side.
  • In the same pan, spray again with 1kal and add the leek. Season with salt and black pepper and fry for 3-4 minutes until the leek starts to soften. Add a little water if the pan starts to get dry.
  • Add the garlic and mushrooms and fry for 2 minutes.
  • Finally add the plain flour, stir through and fry for another minute.
  • Next add the white wine, simmer for a few minutes until reduced by half and then add the chicken stock, the mustard and the whole sprig of tarragon. Add the chicken back to the pan. Bring to the boil and then reduce to a simmer.
  • Simmer for 20 minutes until the liquid is reduced slightly and has started to thicken.
  • Reduce the heat to low/medium and then add the crème fraiche. Stir through until well combined, simmer for another few minutes and then remove from the heat.
  • Finally stir through the fresh tarragon. Taste and season with more salt and pepper if required.
  • Serve with the accompaniment of your choice.
  • Enjoy!
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5 thoughts on “Creamy Tarragon Chicken

  1. Mary says:

    Hi Laura, looks like another lovely recipe. Can’t see when you add the chicken back in the pan – is it at the same time as the white wine so it gets 20 mins to simmer? Thanks

  2. Jackie says:

    It’s says to add the chicken back to the pan in step 5 or 6 depending on which version of the recipe you’re reading 🙂

    • Mary says:

      Hi Jackie, it says it now but it didn’t yesterday! Don’t think both Gemma & I would have missed that☺️ Useful to know it’s there now, so thanks
      Looking forward to trying it out

  3. Gemma says:

    Wonderful meal. It was a different taste to what I’d normally eat but we loved it. I put it in as separate ingredients as the new personal points have come in & it was 2points & I had rice which I pointed.

    Keep your wonderful recipes coming they are brilliant 🤩

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