How to make it

  • In a large nonstick frying pan over medium heat, melt the butter with oil. When hot, add shallots and chicken. Sprinkle with the 1/2 tsp. salt and 1/4 tsp. pepper. Cook the chicken, turning once, until browned, 2-3 minutes on each side.
  • Add water or broth and 1/4 cup of the vinegar and bring to a boil. Reduce the heat to low, cover and simmer until the chicken is opaque throughout when cut into with a knife, 5-7 minutes. Transfer the chicken to a platter, cover loosely with aluminum foil and keep warm.
  • Raise the heat to high and add the tarragon and the remaining 1/4 cup vinegar to the pan. Boil rapidly to reduce the liquid to about one-third, about 3 minutes. Remove from heat, add the tomato paste and sugar and stir or whisk until blended. Season to taste with more salt and pepper, if desired.
  • Pour the sauce over the chicken and sprinkle with the chopped parsley. Serve at once, with parsley sprigs for garnish, if desired.

Reviews & Comments 2

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    " It was excellent "
    kidaria ate it and said...
    Very nice recipe. I love tarragon chicken! Great post.
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    " It was excellent "
    notyourmomma ate it and said...
    I love the flavor of shallots and tarragon. This sounds delightful.
    Was this review helpful? Yes Flag

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