Tarragon Chicken With Asparagus 4.000

Katherine Frey/The Washington Post

Feb 19, 2014

Here's proof that a one-pan dish can be elegant.

Tarragon is the key flavor, but if you’re not a fan of that herb, thyme leaves can be substituted. Because there are so few ingredients, proficient seasoning is key.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • Kosher salt
  • 1 pound asparagus spears (tough ends trimmed off), preferably of uniform thickness
  • 1 pound thin-sliced chicken cutlets, preferably 4 large ones
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small onion, halved and thinly sliced (about 1 cup)
  • 1 cup homemade or no-salt-added chicken broth
  • 1 tablespoon Dijon-style mustard
  • 1/4 teaspoon sugar, or more as needed
  • 1/4 cup dry white wine
  • 2 teaspoons cornstarch
  • 1 tablespoon chopped fresh tarragon leaves


Prepare a large bowl of water and ice.

Bring a medium saute pan or skillet of lightly salted water to a boil over high heat. Add the asparagus; cook until the asparagus is just tender yet still bright green, 3 to 4 minutes for thin spears, up to 8 minutes for thicker spears. Immediately transfer to the ice-water bath. After 5 minutes, drain the spears and cut each on the diagonal into 1 1/2-inch pieces.

Season the chicken cutlets lightly with salt and pepper.

Heat the oil and butter in a large, nonstick saute pan over medium-high heat. Once the pan is hot, add the cutlets; you might have to do this in batches. Cook for about 3 minutes, until nicely browned, then turn the cutlets over and cook until browned on the second side and just cooked through. Transfer to a plate.

Reduce the heat to medium; add the sliced onion and stir to coat. Cook for about 4 minutes, until slightly softened. Add the broth, mustard and sugar; whisk everything together and bring to a boil, increasing the heat as needed. Taste, and season lightly with salt and pepper.

Transfer the chicken cutlets and asparagus pieces to the pan. Cook for 2 to 3 minutes, until warmed through.

Whisk together the wine and cornstarch in a liquid measuring cup, then add to the pan, stirring to form a slightly thickened sauce. Remove the pan from the heat; stir in the tarragon.

Taste, and adjust the seasoning as needed. Serve hot.

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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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