Chicken with Tomatoes and Tarragon or Basil


by: Christina

Make this dish near the end of the summon when perfect tomatoes are in season. Makes 4 main-course servings.


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serves: 4

in Sautéed Chicken Butter recipe

1/2 cup dry white wine (or white vermouth)

4 large (or 6 medium) tomatoes (peeled, seeded, and finely chopped)

1/3 cup heavy cream (optional)

10 leaves from sprigs tarragon (or 20 fresh basil leaves, chopped at the last minute)



Nutrition Facts
Chicken with Tomatoes and Tarragon or Basil

Servings Per Recipe: 4

Amount per Serving

Calories: 96

  • Total Fat: 4.2 g
  •     Saturated Fat: 2.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 13.7 mg
  • Sodium: 15.3 mg
  • Total Carbs: 8.9 g
  •     Dietary Fiber: 2.3 g
  •     Sugars: 5.1 g
  • Protein: 2.2 g

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1.  Prepare the chicken as directed, and then transfer to warmed plates or a platter and pour the fat out of the pan. Pour the wine into the pan and boil over high heat until reduced by about half. Add the tomatoes and continue boiling, stirring every minute or two, for about 15 minutes, or until the sauce thickens.

2.  Add the cream, boil for about 2 minutes more - don't overdo it, or the sauce will be too thick and gloppy - and add the tarragon. Simmer for 30 seconds, season with salt and pepper, and serve over the chicken.

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