Chicken Parmesan with Tarragon Tomato Sauce

Chicken parmesan is a delicious classic. So classic that I won’t spend much time talking about it other than it’s become one of our go to recipes since it pairs so well with fresh pasta, or pasta of any kind.

When I make tomato sauce I usually like to add a little spice to it, plenty of cream and some basil, oregano, etc. However, this time I wanted to use tarragon, it’s a very distinct flavor and adds something special to a tomato dish. I still used cream but very little just to add a bit of richness to the sauce.


Chicken Parmesan

Prep: 10 minutes
Cook: 15 minutes
Stovetop and Oven: 425°
Serves: 4-6

  • 4 Chicken breasts
  • 3 Eggs
  • 1tbsp Water
  • 1/2c. Flour
  • 1c. Italian bread crumbs
  • 1/2c. Shredded parmesan cheese + additional for topping
  • 1/3c. Vegetable oil
  • Salt and pepper to taste


  1. Lay the chicken breasts out on a cutting board and cover with plastic wrap. Pound out the breasts until they are all about the same thickness all the way through, set aside.
  2. Set up your breading station.
    -In a small dish add the flour.
    -In a medium sized bowl or dish whisk the eggs and tbsp of water.
    -In a third dish mix the bread crumbs and parmesan cheese.
  3. Salt and pepper your chicken breasts and then send through the breading station, starting by dredging in flour, then coating in the egg wash, and finish by coating fully in the bread crumbs.
  4. Add your oil to a large skillet over medium high heat.
  5. Cook each breast for 3-4 minutes per side until the crust is golden brown.
  6. Finish chicken breasts in the oven for 5-10 minutes or until cooked through.
  7. Top with more shredded parmesan before removing from the oven.

Tarragon Tomato Sauce

Prep: 5 minutes
Cook: 30+ minutes


  • 8-10 on the vine tomatoes, concasse*
  • 1 Yellow onion
  • 1tbsp Vegetable oil
  • 1tbsp Minced garlic
  • 2tsp Sugar
  • 2tbsp Tomato paste
  • 1tbsp Dried Tarragon
  • 6 Basil leaves
  • 1c. Chardonnay, or other dry white wine (optional) sub veg broth
  • 1/2tsp Crushed red pepper
  • 1/2c. Heavy cream
*Concasse tomato has had the skin and seeds removed and have been roughly chopped. To easily remove the skins bring a pot of water to a boil.
Using a pairing knife score a small “x” on the bottom of the tomato and remove the top where the vine met the tomato.
Drop the tomato into the boiling water for about 30-60 seconds.
Remove and drop in a bowl of ice water. The goal is to help release the skin, not to cook the tomato.
Remove the tomato from the ice water and the skin should now peel off easily starting at either point where the tomato was cut.
Once the tomato skin has been removed cut the tomato and using a small spoon remove the seeds.
Roughly chop the remaining tomato fruit.
**Canned tomato can be subbed so as not to go through these extra steps, but personally I prefer fresh tomatoes when it is the front flavor of the dish.
  1. Add the vegetable oil to a large pot over medium heat.
  2. Medium dice the onion and sauté in the vegetable oil.
  3. Add the garlic and cook until fragrant.
  4. Add the tomato concasse to the pot and stir, cooking for 2-3 minutes.
  5. Add the chardonnay or vegetable stock to the pot and stir in the sugar, herbs, red pepper, and tomato paste.
  6. Salt and pepper lightly.
  7. Turn the heat to medium-low and cover.
  8. Let the tomato sauce simmer for about 20 minutes, stirring occasionally. The tomato should start to cook down around this point.
  9. Using an immersion blender or blender, blend the sauce until mostly smooth, leaving a few chunks for texture.
  10. Turn the heat to low and whisk in the heavy cream.
  11. Season sauce to taste with salt and pepper.

Always cook your pasta to al denté and then finish cooking in the sauce!



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