Chicken Breasts with Tarragon Sauce
From notyourmomma 16 years ago
- 20 minutes to make
- Serves 4
The tarragon flavor is wonderful delicate and the chicken is so easy to prepare. One of my "go-to" dishes when i want to impress. I usually bake a pommes Anna or potatoes Lyonnaise as my side. Orange glazed baby whole carrots are pretty on the plate.
Ingredients
- 2 whole chicken breasts (2 lbs total) skinned and boned shopping list
- salt and fresh ground pepper shopping list
- 1/4 stick of unsalted butter shopping list
- 1/3 cup of dry white wine shopping list
- 3 shallots chopped shopping list
- 2 tablespoons of fresh tarragon shopping list
- 1/2 teaspoon of fresh ground black pepper shopping list
- 2/3 cup of dry white wine shopping list
- 1/4 cup of tarragon wine vinegar shopping list
- a dash of Worchestershire sauce shopping list
- 1 1/2 cups of heavy cream shopping list
How to make it
- Slightly flatten each breast, season both sides with salt and pepper.
- Set aside.
- In a small sauce pan over medium heat, cook the shallots, tarragon, pepper, 2/3 cup of white wine, vinegar and Worchestershire sacue for about 10 minutes.
- You want to reduce this mixture to about 3 tablespoons of liquid.
- Remove from heat and stir in the cream.
- Set aside.
- In a heavy skillet over medium heat, melt the butter and saute the chicken breasts for two to three minutes per side.
- You want them just lightly brown and not overcooked.
- Set aside.
- Deglaze your pan with the ohter 1/3 cup of dry white wine.
- Reduce to nearly evaporated.
- Lower your heat, add the sauce, return the chicken to the pan and cook another 6 to 7 minutes, turning occasionally.
- Remove to heated platter.
- Spoon sauce over top.
- Serve immediately.
The Rating
Reviewed by 2 people-
another great tasty chicken dish thanks bunches high5
momo_55grandma
in Mountianview loved it
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