Chicken in Tarragon Cream Sauce

Chicken in Tarragon Cream Sauce

22 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Recipe by  Campbell's Kitchen

“Shallots, garlic and lemon pepper season tender chicken breasts in a tarragon-scented cream sauce featuring Swanson® Chicken Broth.”

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Adjust Servings

Original recipe yields 4 servings



  1. Season chicken with lemon pepper seasoning. Spray nonstick skillet with cooking spray and heat 1 minute. Add chicken and cook until browned. Add shallots and garlic and cook until tender.
  2. Add broth, cream and tarragon. Heat to a boil. Cover and cook over low heat 5 minutes or until done.

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Reviews (22)

Rate This Recipe
Henry Baggs

Henry Baggs

Great if you make these changes- used olive oil instead of spray,browned the chicken, removed it from the skillet and deglazed the pan with white wine(instead of broth), added the shallots and garlic, then the tarragon, used 1/2 and 1/2 instead of light cream plus a roux(butter and flour)to thicken it a bit. Put the chicken back in and cooked a couple minutes on each side turning once. Healthy is ok for salads- call me old fashioned,I am.



I made this tonight, though I oven roasted the chicken separately -- using only the juices for the sauce, plus some extra chicken broth. I also used half and half instead of cream, dry tarragon, and a little flour to thicken it. The sauce was delicious. I'll be using this recipe a lot. Thanks!

Gail Thompson

Gail Thompson

NOTE! You should NOT use cooking spray on a non-stick pan; it can build up a residue that could cause peeling. If your nonstick pan sticks, that might be why. The recipe sounds good, but is very high in sodium. I'd suggest using low-salt or homemade stock.

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Amount Per Serving (4 total)

  • Calories
  • 173 cal
  • 9%
  • Fat
  • 5.5 g
  • 8%
  • Carbs
  • 5.8 g
  • 2%
  • Protein
  • 24.3 g
  • 49%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 531 mg
  • 21%

Based on a 2,000 calorie diet



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Hearty Chicken Tortilla Soup


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Citrus Chicken and Rice