Chicken Fricassee for One

Course Main Course

Cuisine American

Keyword chicken in cream sauce, dinner for one, french chicken, tarragon chicken

Prep Time 5

Cook Time 22

Total Time 27

Servings 1 serving

Browned chicken simmered with onion and tarragon in a light cream sauce with peas.

Ingredients

1 (5–6 oz) boneless skinless chicken breast or thigh
¼ tsp kosher salt divided
⅛ tsp ground black pepper
1 Tbsp salted butter
½ Tbsp olive oil
½ cup chopped onions
1 minced garlic clove
½ cup low-sodium chicken broth
½ tsp dried tarragon
2 Tbsp heavy cream
¼ cup peas

Directions

Cut the chicken into 1-inch pieces and season with the salt and pepper.
Melt the butter in a 10-inch skillet over medium-high heat and brown the chicken for about 8 minutes. Move it to a plate.
Add the olive oil and cook the onion for about 2 minutes, until soft. Add the garlic for 30 seconds.
Stir in the broth and tarragon and bring to a boil. Return the chicken, lower the heat, and simmer gently for 10 minutes.
Stir in the cream and peas and cook for 1 to 2 minutes, until the sauce thickens.

Notes

Serve with rice, potatoes, or pasta.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); skinless chicken breast or thigh (the first choice counted), ¼ cup peas counted as frozen green peas. Brands and portions vary, so use it only as an approximation.