Chicken in Tomato Herb Cream

Chicken in Tomato Herb Cream


"Fresh herbs are essential! Tarragon is especially good. Using different herbs makes this a new dish each time."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


30 m servings 533 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 36.5 g
  • 56%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 27.3 g
  • 55%
  • Cholesterol:
  • 177 mg
  • 59%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Whisk flour, salt, black pepper, and cayenne pepper together in a shallow bowl. Gently press chicken pieces into flour mixture to coat and shake off any excess flour.
  2. Heat butter in a skillet over medium-high heat. Cook and stir chicken and shallot in melted butter until shallot is softened and chicken is cooked through, 5 to 10 minutes.
  3. Pour white wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  4. Stir tomatoes and lemon juice into chicken mixture; simmer for 2 minutes, pour in cream. Bring mixture to a boil and cook to reduce liquid to a thicker consistency, 5 to 10 minutes more. Remove skillet from heat and stir in tarragon.


Read all reviews 3
Most helpful
Most positive
Least positive

I took a little different spin on this, using tomato sauce put up from my own garden tomatoes rather than chopped, fresh tomatoes. I cut the chicken into strips rather than chunks. Didn’t both...

We thought this was a very mild, subdued dish that lacked complexity of flavor. This worked well served over four cheese tortellini. I made it exactly as written as I was the first reviewer,...

I just made this. I followed the recipe as stated above so I can rate it. I think it's very mild and it makes me think I should have added more seasoning and cayenne pepper. Next time I make i...

Other stories that may interest you