A delightful chicken dish with a creamy tarragon-infused sauce, perfect for a comforting dinner.
Melt the butter in a large skillet over medium heat.
Ensure the butter doesn't brown; it should just melt and sizzle slightly.
Add the chicken breasts and cook until golden on both sides, then remove and set aside.
Cook the chicken in batches if needed to avoid overcrowding the pan.
Sauté the onion and garlic in the same skillet until softened.
Stir frequently to prevent the garlic from burning.
Stir in the tomato paste and flour, cooking for a minute to combine.
This step helps to cook out the raw taste of the flour.
Gradually add chicken stock, stirring constantly until the sauce thickens.
Add the stock slowly to avoid lumps in the sauce.
Return the chicken to the skillet and season with salt, pepper, and tarragon.
Ensure the chicken is submerged in the sauce for even cooking.
Cover and simmer gently for 30 minutes.
Check occasionally to ensure the sauce doesn't reduce too much.
Remove the chicken and stir in the sour cream, heating gently.
Avoid boiling after adding the sour cream to prevent curdling.
Pour the sauce over the chicken and sprinkle with Parmesan cheese.
Serve immediately for the best flavor and texture.
