Dinner for 4

Creamy Tarragon Chicken

Name: Creamy Tarragon Chicken
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 lb skinless boneless chicken breasts; 3 tbsp all-purpose flour; 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 3 tbsp butter; 1 tbsp canola oil; 1/2 cup chicken broth or white wine; 1 cup heavy cream; 1 lemon; 2 tbsp fresh chopped tarragon

$8.96for 430 minServes 4

Floured chicken breasts sear in a skillet, then simmer in a lemony cream sauce with fresh tarragon.

Photo: foodiecrush.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Chicken breast, 1.5 lb$3.49/lb typical	1.5 lb	$5.24Typical price
	Butter, 1.5 oz$0.40/oz typical	1.5 oz	$0.60Typical price
	Broth, 4.25 oz$0.07/oz typical	4.25 oz	$0.29Typical price
	Heavy cream, 8.25 oz$0.22/oz typical	8.25 oz	$1.83Typical price
	Lemons and limes, 1$0.60 each typical	1	$0.60Typical price
	Mint, a little$1.99 each typical	a little	$0.25Typical price
Total for the servings shown		$8.96

Swaps

Swap chicken breast for chicken thighsabout $1.20/lb less at typical prices
Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

FlourSalt and pepperOlive and cooking oil

Not included in the cost.

30 minstart to table
Easydifficulty
4servings as written
$$typical cost tier

American High-protein Budget Family Dinners

Typical price

$2.24 per serving$8.96 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 1/2 lb skinless boneless chicken breasts
3 tbsp all-purpose flour
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
3 tbsp butter
1 tbsp canola oil
1/2 cup chicken broth or white wine
1 cup heavy cream
1 lemon
2 tbsp fresh chopped tarragon

Steps

Cut the chicken breasts in half horizontally and season them with salt and pepper.
Coat the chicken with the flour, shaking off the excess.
Heat the butter and oil in a 12-inch skillet over medium-high heat.
Cook the chicken for 4 to 5 minutes per side, until golden and the center reaches 165 F, then transfer it to a plate.
Add the broth and cream to the skillet, scrape up the browned bits, and simmer for 4 minutes.
Stir in the lemon juice and tarragon, return the chicken to the skillet, and simmer for 2 minutes.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.