Italian recipes
Tarragon chicken
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50 min
Serves 6
Italian
Ingredients
- 6 boneless, skinless chicken breasts 6 boneless, skinless chicken breasts
- 1 tbsp extra virgin olive oil 15 ml extra virgin olive oil
- 4 tbsp butter 59 ml butter
- 1 tsp minced garlic 4.9 ml minced garlic
- 2 tbsp finely chopped shallots 30 ml finely chopped shallots
- 1 1/2 cup chicken stock 360 ml chicken stock
- 1/2 cup dry white wine 120 ml dry white wine
- 1 tbsp fresh chopped tarragon or 1 tsp dried tarragon 15 ml fresh chopped tarragon or 1 tsp dried tarragon
- 1 tbsp finely chopped parsley 15 ml finely chopped parsley
- Salt and pepper to taste Salt and pepper to taste
Method
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.
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.
Comments (1)
Pentax
Jul 1, 2011
thank you for information
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