Creamy Tarragon Chicken with Celeriac Mash

Elevate your weeknight dinners with this luxurious Creamy Tarragon Chicken with Celeriac Mash. Tender chicken breasts are pan-seared to golden perfection, then bathed in a luscious sauce made with dry white wine, double cream, and fresh tarragon, infusing every bite with aromatic depth. Paired with a velvety celeriac mash, this elegant yet comforting dish brings a gourmet twist to classic comfort food. The celeriac mash, a smooth and flavorful alternative to traditional mashed potatoes, is enriched with butter, milk, and a hint of lemon for a subtle tang. Ready in under an hour, this restaurant-quality recipe is perfect for both special occasions and cozy family dinners. Rich, creamy, and packed with flavor, this dish is sure to impress.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 medium shallots
• 2 cloves garlic cloves
• 100 milliliters dry white wine
• 200 milliliters chicken stock
• 150 milliliters double cream (heavy cream)
• 2 tablespoons fresh tarragon leaves
• 600 grams celeriac (celery root), peeled and cubed
• 100 milliliters milk
• 2 tablespoons butter
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon lemon juice

Directions

Step 1

Place the celeriac cubes in a large pot of salted boiling water. Simmer for 20-25 minutes, or until tender.

Step 2

While the celeriac is cooking, pat the chicken breasts dry with paper towels and season them with salt and black pepper on both sides.

Step 3

Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.

Step 4

Finely chop the shallots and garlic. In the same skillet, add the chopped shallots and garlic. Sauté for 2-3 minutes until softened and fragrant.

Step 5

Deglaze the skillet by pouring in the dry white wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until slightly reduced.

Step 6

Add the chicken stock and bring to a simmer. Stir in the double cream and fresh tarragon leaves. Simmer for 5-7 minutes until the sauce thickens slightly.

Step 7

Return the chicken breasts to the skillet, spoon some sauce over the top, and cover. Let them heat through for 3 minutes.

Step 8

Drain the cooked celeriac and return it to the pot. Add milk, 2 tablespoons butter, and lemon juice. Mash until smooth and creamy. Season with salt and black pepper to taste.

Step 9

To serve, place a generous portion of celeriac mash on each plate, top with a chicken breast, and spoon over the creamy tarragon sauce.

Nutrition Facts

Serving size	(2020.3g)

Amount per serving	% Daily Value*
Calories	2736.2

Total Fat 148.4g	0%
Saturated Fat 67.6g	0%
Polyunsaturated Fat 3.4g
Cholesterol 904.7mg	0%
Sodium 3804.6mg	0%
Total Carbohydrate 85.5g	0%
Dietary Fiber 14.1g	0%
Total Sugars 26.9g
Protein 242.3g	0%

Vitamin D 116.8IU	0%
Calcium 689.7mg	0%
Iron 14.2mg	0%
Potassium 4335.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.5%

Protein: 36.6%

Carbs: 12.9%