Chicken with Orange, Cream, and Tarragon

Chicken with orange, cream, and tarragon has a creamy sauce that’s been brightened with orange and the mildly licorce taste of fresh tarragon. Chicken breasts just got a major glow-up.

2 bowls of chicken tenders in a cream sauce with slices of orange and chiffonaded tarragon leaves, with a knife and fork.

Adapted from Emily Scott | Sea & Shore | Hardie Grant, 2021

One of my first cooking jobs, when I returned from France, was working for the formidable Penny Ide-Smith. I say formidable, she really was, and by that, I mean driven, ambitious, fiercely hard-working, and an exceptionally good chef. I think, without even realizing it, Penny gave me the experience I needed to thrive in a tough male-dominated industry.

So, this is a thank-you to Penny for giving me an opportunity to learn and cook. I will always be grateful to you for believing in me. This recipe will always remind me of working with Penny. It’s such a delicious combination of flavors and it celebrates tarragon, which in my mind is always a good thing. This dish works well throughout the year, although citrus always brings the sun to cold days.–Emily Scott

Chicken with Orange, Cream, and Tarragon

2 bowls of chicken tenders in a cream sauce with slices of orange and tarragon leaves, with a knife and fork.

A bright, light chicken dish that sings with the anise flavor of fresh tarragon and sweet, juicy oranges. Perfect summertime fodder for when the sun is shining.

Emily Scott

Prep 20 mins

Cook 40 mins

Total 1 hr

  • Pat the chicken strips dry with paper towels. In a medium bowl, combine the flour with 1/2 teaspoon of each salt and pepper, mix well. Add the chicken strips to the bowl and toss to coat in the seasoned flour.
  • In a medium skillet over medium heat, warm the butter and oil until the butter melts and begins to sizzle. Working in batches, add the chicken strips and fry until brown on all sides, 2 to 4 minutes per side. Stir in most of the tarragon, reserving a little for garnish.
  • Pour in the stock and orange juice, adding more, if needed, to cover the chicken. Simmer gently until the chicken is cooked through to an internal temperature of 165°F (74°C), about 10 minutes.
  • Using a slotted spoon, lift the chicken out of the skillet, arrange in a shallow serving dish along with the orange segments. Keep warm.
  • Continue to simmer the stock until reduced by half, about 5 minutes. Add the cream and reduce again until you have a thick sauce, about 5 minutes more. Taste, season, and add some of the reserved juices from the orange segments if it needs to be sharpened.

  • Spoon the sauce over the chicken and garnish with the reserved tarragon.

*What is tarragon?

Tarragon, a leafy green herb, can be quite divisive among eaters. It has a flavor that’s reminiscent of licorice or anise, and a lot of diners find that they either love it or hate it.
Is there a substitute for tarragon? If you like the licorice flavor that tarragon provides, you can use chervil or fennel fronds. If you’re looking for a sub because you’re in the anti-tarragon party, try basil or marjoram. 

Serving: 1servingCalories: 364kcal (18%)Carbohydrates: 32g (11%)Protein: 6g (12%)Fat: 25g (38%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 71mg (24%)Sodium: 325mg (14%)Potassium: 490mg (14%)Fiber: 3g (13%)Sugar: 11g (12%)Vitamin A: 1290IU (26%)Vitamin C: 75mg (91%)Calcium: 130mg (13%)Iron: 3mg (17%)

Originally published August 18, 2021

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