Main Dish

Roast Chicken with Tarragon Dijon Sour Cream Dressing

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  • Roast chicken, seasoned and roasted
  • 1 Tbsp butter
  • 1 Tbsp onion, minced
  • 1 1/2 tsp garlic, minced
  • 1/4 cup white wine
  • 1 Tbsp tarragon, fresh, chopped
  • 3/4 Tbsp Dijon mustard
  • 1 tsp parsley, fresh, chopped
  • 1/2 cup Kemps Sour Cream
  • 1/2 cup Kemps Heavy Cream
  • Salt and pepper, to taste


  1. After the chicken is roasted, prepare the dressing.
  2. In a saute pan heat the butter over a medium to high heat until fully melted.
  3. Add the onion and garlic and saut until translucent.
  4. Add the wine and allow it to reduce by half. Add the tarragon, mustard, and parsley. Remove from heat.
  5. Slowly add the butter/herb mixture to the sour cream in a stainless bowl. Mix constantly. When this is fully incorporated adjust the thickness with the heavy cream.
  6. Season the dressing with salt and pepper.
  7. Slice roasted chicken. Serve sauce over chicken.

Serves 4

Serving Suggestion: This dressing is good with roast chicken or pork, veal and turkey. Also delicious on cooked vegetables.

Per Serving: 223 Calories; 17g Fat; 12g Protein; 3g Carbohydrate; 89mg Cholesterol; 68mg Calcium; 11g Saturated Fat; 90mg Sodium

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