Let me show you how to make the best creamy beer and tarragon sauce recipe, the perfect sauce for a crispy pan fried chicken breast by the way! This dish is also known as poulet à l’estragon in France, so that makes it a French classic as well!
Do you cook a lot with wine?
Or maybe you prefer to cook with beer?
Poulet à l’Estragon
If you do, then do try this flavorful tarragon sauce with beer, it is the perfect match for a juicy chicken breast! This dish is also popular in France where it is called ‘poulet à l’estragon’. Chicken in a creamy tarragon sauce. That’s it.
The beer is my personal touch to this classic dish. And it was delicious moment of inspiration as well I have to say! I used a dark ale from my local brewery.
Easy Chicken in Beer & Tarragon Sauce
Can you find fresh tarragon easily around where you live?
In Belgium you find loads of this peppery herb everywhere. However in Spain it’s far more trickier to find. In all those 6 years that I’ve lived here, I’ve probably seen it just twice maybe. At the farmers market in the capital.
I do miss tarragon from time to time.
Especially when I crave a good old classic: steak with bearnaise sauce. And yes, to make the perfect bernaise you need fresh tarragon!
I served this chicken and tarragon dish with braised endives and a good portion of Belgian golden fries on the side. With mayo of course.
And a glass of that same Belgian dark ale I used for my sauce of course. What a gorgeous combo it was, a winner dinner to keep repeating and repeating. The perfect family favorite from now on! The hubs was in food heaven!
And I’m sure you will love this one as well…
Are you looking for a lighter version of this chicken and tarragon cream sauce dish?
Then also take a look at my chicken in vinegar with tarragon and braised cherry tomatoes!
Easy Chicken in Beer & Tarragon Sauce Recipe
Creamy beer & tarragon sauce recipe, perfect for crispy chicken!
- 2 large fresh chicken breasts with skin
- ½ cup chicken stock (120 ml)
- ½ cup Belgian dark ale (120 ml)
- 6 sprigs fresh tarragon
- ½ cup cream (120 ml)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
Season the chicken breasts on both sides with some pepper and salt. Add the olive oil and half of the unsalted butter to a medium non-stick pan and place it over high heat. As soon as the butter has nicely melted, add the seasoned chicken breasts skin side down.
Quickly sear and brown the chicken for about 3 to 4 minutes until the skin is nicely golden. Then flip the chicken over and cook them for another 4 minutes the other side.
Then remove the chicken from the pan and place it on an oven tray. Place the chicken in a preheated oven at 356°F (180°C) for 12 to 15 minutes until cooked through.
In the meantime place the pan you baked the chicken in back over medium-high heat. Don’t wipe it clean. Pour in the chicken stock and the beer.
Bring the chicken stock to a rolling boil and let it reduce for a couple of minutes until half has vaporized. Chop the fresh tarragon up and add it to the pan.
Stir and season with a little pepper and salt. Then pour in the cream.
Stir well again, turn the heat low and let the sauce simmer for 3 to 4 more minutes. Divide the baked chicken breasts over plates and drizzle with the tarragon cream sauce. Serve hot.