Sunday, January 12, 2014

Presenting: Sautéed Chicken with Tarragon Cream Sauce plus Arugula, Radicchio and Escarole Salad as #SundaySupper Turns Two

Sautéed Chicken with Tarragon Cream Sauce plus Arugula, Radicchio and Escarole Salad

I was originally going to publish this dish separately primarily because it had made an appearance on my old website in the fall of 2010. If you're not familiar with my Presenting: series, it's where the challenge is either improve photography and/or plate presentation, however when I saw that the #SundaySupper Movement is celebrating it's second birthday this week I thought that it might be perfect considering how much the group has evolved since the very first #SundaySupper. I've only been involved with the group for about a year, but over that time, I've had several memorable moments but I'd have to say that my favorite occurred this past October when I had dinner with Isabel, the founder of #SundaySupper and Anne of Webicurean. I published a picture Mrs. Stuntman took that evening a couple of weeks later.

The secondary reason I wanted to republish this dish is because I have lost the recipe recently. It was from a magazine Mrs. Stuntman brought home from the supermarket one day, but I lost it about a year ago. I had prepared it once every few months (break it down and it's simply a seared protein with a pan sauce) because I had uploaded it to en petit chef but they deleted my post after they figured out that my original blog doesn't exist anymore. It is only recently that I added the salad.

The Challenge

Improve plate presentation

The Source

I remember the chicken recipe appeared in Cuisine at Home magazine but I couldn't tell you from what issue. The salad is from Williams-Sonoma.


1/4 cup plus 1 tablespoons extra-virgin olive oil, divided
1 tablespoon red wine vinegar
2 teaspoons balsamic vinegar
Kosher salt
1 cup arugula leaves
1/2 head radicchio, cut into bite-size pieces
1 head escarole, pale yellow inner leaves only, cut into bite-size pieces
1/2 cup fresh Italian parsley leaves
4 boneless skinless chicken breasts
Freshly ground black pepper
All-purpose flour, for dredging
1 8-ounce package sliced white mushrooms
4 ounces bacon cut into batons
1 cup dry white wine or chicken stock
1 cup heavy cream
1 tablespoon fresh tarragon, chopped
1 teaspoon apple cider vinegar


1. Prepare the salad: Whisk together 1/4 cup olive oil with the red wine vinegar, balsamic vinegar and kosher salt (to taste) in the bottom of a salad bowl. Add the arugula, radicchio, escarole and parsley, but do not toss yet. Set aside in the refrigerator while the chicken is prepared.

2. Sear the chicken: In a large skillet, heat the remaining olive oil over medium-high heat. Season the chicken with salt and pepper, then dredge in flour. Once the oil starts to smoke, add the chicken to the pan and brown on both sides, approximately 5 to 7 minutes. Remove from pan and set aside.

3. Prepare the sauce and finish the dish: Add the bacon and mushrooms to the pan and cook until the bacon is almost crisp and the mushrooms have reduced, then add the white wine, heavy cream and chicken let it simmer for approximately 8 minutes to blend the flavors, scraping up any fond, and ensuring the chicken cooks through. Just before serving, add the tarragon, cider vinegar and season with salt and pepper. Toss the salad with it's dressing. Serve on warmed plates using the classic plating technique of starch at 10 o'clock, protein at 2 o'clock (with sauce underneath) and vegetables (i.e. salad) at 6 o'clock.


For me, this recipe is tried and true so I knew the flavors work well with each other. From a plate presentation standpoint, will you agree with me that the picture above is better than the one previously published? It follows:

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper contributors:

Sunday Supper Movement

Brilliant Breads and Breakfast Fare:
Amazing Appetizers and Cocktails:
Spectacular Soups and Salads:
Enticing Entrees:
Decadent Desserts:
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.


  1. oh my gawd. . this is beautiful. . even the second photo. . this is like Valentine's Day dinner worthy! and I love that you actually met and had dinner with Isabel . . so cool!

    1. Valentine's Day dinner? You're humoring me, right? I do this on a regular weeknight.

  2. That's a dinner I would enjoy with my whole foodie heart right now. It's getting 9 pm here =)
    I can imagine how well the chicken will go with the rocket salad. =)

  3. This looks like a wonderful dish! I have always liked tarragon, but I'm starting to really love the flavors lately so I can imagine scooping up the rest of this sauce with the chicken.

  4. Chicken and tarragon...a natural!

    I have loved being a part of Sunday Supper, and cooking along with everyone each week.
    Cheers to another great year!

  5. How yummy! And I definitely think you did a great job in improving your presentation from the previous post - awesome!

  6. What a gorgeous recipe that my family will love. It was such an honor to break bread with you when I was in San Francisco last year! I loved meeting your family. Thank you for all your help and support with the Sunday Supper Movement.

  7. What a gorgeous gourmet meal!!! Isn't it a shocker to look back at our early food photos? You've come leaps and bounds...and always share such wonderful recipes with the SS group!

  8. That is one beautiful dish, DB. I would expect to be served this in a fine dining establishment and would be thrilled when it arrived at the table. The new photo may indeed be prettier, but I would love to sit in front of that old one with a big spoon and sup that sauce. Divine, either way!

  9. Beautiful presentation! And it sounds like a gourmet meal - great recipe!

  10. Yes, much better presentation this time around. A tarragon cream sauce is one of my favorites and I think it would go splendid with fish also.
    I'm glad you have joined in with Sunday Supper and I very much enjoy your participation and humor (and recipes too).

  11. How simply divine looking, so gourmet!! Such a lovely presentation, Happy #SundaySupper!!!

  12. It is so much fun to go back and see how far we have come individually and as a community. What a perfect dish for #SundaySupper 's birthday!

  13. Simple and easy! And your final photo is great!

  14. Your plating is beautiful, it couldn't be anything but an improvement! It must have been fun to meet Isabel and Anne! Thanks for sharing that memory! HUGS

  15. You put together a beautiful looking meal! Everything sounds delicious

  16. Yes hands down the photo looks better but I don't care which plate you give me as long as I get one because this dish sounds delicious.

  17. Your dish looks gorgeous!!I love the creamy sauce with tarragon and the recipe sounds amazing!Its been a pleasure cooking with you!

  18. So glad you resurrected the recipe for this dish -- a definite keeper -- cathy from Delaware Girl Eats


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