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Tarragon-Cream Chicken

I wanted to do something different with chicken breast, so I put together this recipe based on ingredients I had on hand. Every time I made it, I experimented a little more, until my family declared, "This is perfect. Don't change a thing!" —Teri Lindquist, Gurnee, Illinois
  • Total Time
    Prep: 20 min. Bake: 35 min. + standing
  • Makes
    8 servings


  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 8 slices deli ham
  • 8 slices Swiss cheese (3/4 ounce each)
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup white wine or chicken broth
  • 1/2 cup sour cream
  • 2 teaspoons dried tarragon
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups crushed cornbread stuffing
  • 1 tablespoon minced fresh parsley


  • Arrange chicken in a greased 13x9-in. baking dish. Place a slice of ham and cheese on each chicken breast.
  • In a small saucepan, combine the soup, wine, sour cream, tarragon, salt and pepper; heat through. Pour over chicken.
  • Cover and bake at 325° for 25 minutes. Uncover; sprinkle with stuffing and parsley. Bake 10-15 minutes longer or until a thermometer reads 170°. Let stand for 10 minutes before serving.
Nutrition Facts
1 each: 362 calories, 15g fat (8g saturated fat), 108mg cholesterol, 801mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 35g protein.

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