Perfect Roast Chicken Breast
Simple chicken breast recipe with a creamy tarragon sauce. A skill every good cook needs in their toolbox.
Ingredients
- 4 Chicken Breasts. Bone-In will cook quicker & offer more flavor
- 3 tablespoon Olive Oil
- Salt & Pepper to taste
- 6 Carrots sliced in half - lengthwise
- Half onion - sliced thinly
Tarragon Cream Sauce
- 1 Cup Half & Half
- 1 tablespoon chopped Tarragon
- 1 teaspoon Honey Mustard
- Salt & Pepper to taste
Instructions
Chicken & Oven Prep
- Preheat over to 400 degrees.
- First salt and pepper the chicken breasts.
- Next paint on olive oil making sure to cover all parts of the chicken breast
Creating Roasting Rack To Place Chicken On
- Slice Carrots lengthwise and place them in the bottom of a roasting pan.A second option I like, using a cast iron skillet to cook the chicken.
- Slice half of the onion thinly and layout on top of the carrots.
- Next, place the chicken breasts on top of the carrots and onions.
Cooking Chicken Breasts
- Place chicken breast in the middle of the oven at 400 degrees. Roast chicken until internal temperature of 158 is reached (Suggest using meat temperature probe/ meat thermometer. The chicken will rest outside of the oven and continue to increase in temperature all the way up to 165 degrees, Rest a minimum of 3 minutes.
Making the Cream Sauce
- Add 1 cup of half & half to a saucepan over medium heat. Bring to a strong simmer and reduce a little, not all the way to reduced by half, about reduced by 3rd. Be careful that the heat doesn't get too high and burn the milk. Medium heat.
- Once the sauce has tightened up from reducing add in 1 teaspoon of mustard and mix.
- Next, add the fresh chopped tarragon.
- Salt & Pepper to taste.Such an easy recipe, but so good. Enjoy