Recipe by Campbell's Kitchen
"Shallots, garlic and lemon pepper season tender chicken breasts in a tarragon-scented cream sauce featuring Swanson® Chicken Broth."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Vegetable cooking spray
lemon pepper seasoning
skinless, boneless chicken breasts
Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
chopped fresh tarragon leaves
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!
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.
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.
This was really good. I browned the chicken in olive oil instead of the cooking spray and went heavy on the (salt free) lemon pepper seasoning. I also substituted half and half for the light cream and 1/2 tbs. dried marjoram for the fresh tarragon, just because that's what I had. The sauce wasn't thick enough for my liking, so I dissolved 2 tbs cornstarch and water and mixed it in the sauce. Good flavorful dinner!
This was restaurant quality. I used some of the other raters suggestions - such as using 1/2 & 1/2 and adding butter and flour to thicken the sauce up. I didn't have shallots so I used onions instead. I also marinated my chicken in a lemon pepper marinade and then added the extra marinade to the sauce mixture. I doubled the cream and stock and let it simmer for around 20 minutes so that we would have enough sauce to serve it how I wanted. I served it with Linguine and poured the extra sauce over it. Nice change from Chicken Parm and Pasta. Even my 8-year old loved it!!!
This recipe surprised me! I enjoyed it thoroughly as well as my boyfriend (who doesn't indulge in healthy foods much). As an alternative to shallots, I diced red onions which turned out great. For my next try, I will add more heavy cream to have a creamier sauce.
I agree with a previous poster regarding this recipe. One should *never* use cooking spray on any type of non-stick cookware! Depending upon the brand and type of the non-stick surface, a lot can (and will) happen. A chemical reaction does occur, and the result could lead to the person ingesting some of the materials from the non-stick pan itself! (This is also why everyone should toss out any non-stick surfaced pan they have that has scratches on the surface.) I realize the author of this recipe was most likely trying to reduce the caloric content, to add to its appeal - but for goodness sakes! What harm could 1 tablespoon of olive oil do? The addition of the oil, spread out among 4 servings, would add only 25-40 calories per serving (depending upon the type, of course). Not to mention, as another reviewer suggested, that the oil would help in the browning process, which of course would then lead to a better presentation. I'm giving this recipe 1 star, because I like the idea of adding light cream to chicken broth, along with the fresh tarragon. It also sounds like a great (and fast!) way to prepare chicken on a busy night! However, I cannot condone the idea of using non-stick cooking spray with a non-stick cooking surface; this is an extremely unsafe cooking "tip."
Awesome recipe. I pounded my chicken breasts a bit to flatten, browned them in canola oil. I used 1-1/2 cups low-sodium broth which I boiled to slightly reduce and then added 1/2 cup plus a dash more of heavy cream. To thicken the sauce, I added a tablespoon of lemon juice which thickens cream in a heartbeat. I also increased the tarragon too. Everyone loved this...no leftovers at all!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken in Tarragon Cream Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 49
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make chicken breasts in a creamy dill and caper sauce.
See how to make cheesy chicken chimichangas in a savory sauce.
See how to make this savory Salvadorian stewed chicken dish.