Tarragon chicken recipe Share this recipe on Facebook
Chicken breasts in a tarragon sauce
Preparation time: 20 minutes, Cooking time: 30 minutes, Serves: 6
6 boneless, skinless chicken breasts
1 tbsp. extra virgin olive oil
4 tbsp. butter
1 tsp. minced garlic
2 tbsp. finely chopped shallots
1 1/2 cups chicken stock
1/2 cup dry white wine
1 tbsp. fresh chopped tarragon or 1 tsp dried tarragon
1 tbsp. finely chopped parsley
Salt and pepper to taste
Trim the chicken breasts and pound them between two sheets
of wax paper to about 1/3-inch thick. Heat the oil and 2 tablespoons of butter in a large pan over medium to high heat. Fry chicken for about 4 minutes, turning it constantly on all sides, until golden brown.
Remove chicken from the pan and keep warm. Pour oil out of the pan and add the
remaining butter. Add the shallots and garlic and saute for 3 minutes, stirring constantly.
Add the chicken stock and wine to the pan and simmer until the sauce is reduced by half. Add the tarragon, parsley, pepper and salt to taste. Return chicken breasts to the pan, stir until chicken is coated, heat through and serve immediately.
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