Seared Chicken with Cherry-Tarragon Sauce

Pan-Seared Chicken with Cherry-Tarragon Sauce
Total Time:
30 mins


  • ¼ cup all-purpose flour

  • 2 teaspoon smoked paprika

  • 1 teaspoon dry mustard

  • 8 skinless, boneless chicken thighs

  • 2 tablespoon olive oil

  • 2 cup fresh or frozen pitted dark sweet cherries, thawed if frozen

  • 2 tablespoon snipped fresh tarragon

  • 3 cloves garlic, minced

  • 1 cup dry red wine or cherry juice

  • ½ cup chicken broth

  • 2 tablespoon butter

  • 2 cup hot cooked couscous, rice, or pasta


  1. In a shallow dish combine flour, paprika, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken with flour mixture. In a 12-inch skillet cook chicken in hot oil over medium to medium-high heat for 8 to 10 minutes or until chicken is no longer pink, turning once. Remove from pan. Cover; keep warm.

  2. Add cherries, tarragon, and garlic to the same skillet. Cook and stir over medium heat for 1 minute. Stir in wine and broth. Simmer, uncovered, for 3 to 5 minutes or until sauce is reduced to about 2 cups. Stir in butter until melted. Season to taste with salt and black pepper.

  3. To serve, spoon sauce over chicken and serve with couscous. If desired, sprinkle with additional fresh tarragon. Makes 4 servings.

Nutrition Facts (per serving)

573 Calories
21g Fat
40g Carbs
44g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 573
% Daily Value *
Total Fat 21g 27%
Saturated Fat 7g 35%
Cholesterol 180mg 60%
Sodium 631mg 27%
Total Carbohydrate 40g 15%
Total Sugars 11g
Protein 44g
Vitamin C 9.4mg 47%
Calcium 50.5mg 4%
Iron 3.8mg 21%
Potassium 810mg 17%
Folate, total 52.4mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.9mg

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

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