Lemon-Tarragon Sauce - Rachael Ray Every Day

Lemon-Tarragon Sauce

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Lemon-Tarragon Sauce
  • 4Servings


  • 1 lemon, sliced
  • 1/2 cup white wine
  • 1 shallot, halved
  • 1 tablespoon heavy cream
  • 1 tablespoon butter
  • 3 teaspoons chopped fresh tarragon
  • 4 boneless, skinless chicken breasts (about 1 1/2 lb.)


In saucepan, bring first 3 ingredients to a boil. Off heat; stir in cream. Strain into bowl; discard solids and pour mixture back into pan. Add butter; whisk over low heat until melted. Stir in tarragon. Serve over chicken.