creamy tarragon chicken with a crunchy snap pea, fennel and arugula salad

because tarragon is severely underrated and oh so stunning

This dinner came to life because I was craving Béarnaise sauce and lobster. Well, your girl doesn’t have lobster on a random Tuesday just hanging around, so what did I use instead? The humble boneless, skinless chicken breast. If you aren’t familiar with Bearnaise sauce (please do get familiar) but here is what it is in a nutshell: a buttery, tangy, tarragon-laced classic emulsion (similar to hollandaise) that usually requires a double boiler and more whisking than I have energy for on a weeknight? I really wanted that French steakhouse flavor with this sauce—the kind that makes simple food feel really special—but I didn’t want to baby an emulsion and go through all these steps

Soooo, I took the essence of Béarnaise—fresh tarragon, alliums (leeks instead of classic shallots because that’s what I had,) white wine, lemon, and richness—and folded it into a creamy skillet sauce with Dijon and garlic. No fuss, no whisking, no broken sauce fears. And it absolutely hit the spot.

I spooned it over juicy chicken breasts (seared then just simmered in the sauce until tender), paired it with a crisp snap pea + fennel + arugula salad, and called it dinner. It felt like something I’d order at a casual bistro… but made in under 40 minutes, in one pan, at home.

And can I just say: the leftovers the next day—sliced chicken on sourdough with that creamy tarragon sauce, sliced shallots, mayo, mustard and a few extra salad greens? Maybe even better than night one!!! I say this as I am eating this sandwich right now and thinking about making a second!

Ok, now let’s get to the recipe.