Recipe

Chicken Breast Saute With Vinegar-tarragon Sauce Recipe

	Chihuahua / All my dishes 1 year, 10 months ago Here is a classic French dish without a lot of butter. Cooking calms the bite of the vinegar. A beautiful sauce is created. Serve with mashed potatoes. From, Williams-Sonoma Healthy Cooking. Prep:10m Cook:30m Servings:4	Chihuahua
	lively french easy

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Ingredients

1 Tbl. unsalted Butter

1 Tbl. Vegetable Oil

3 Tbl. finely chopped Shallots

4 skinless, boneless Chicken Breast halves, 4-5 oz. each

1/2 tsp. Salt. plus Salt to taste

1/4 tsp. freshly ground Pepper, plus pepper to taste

1/4 C water or low-sodium Chicken Broth

1/2 C Red Wine Vinegar

2 Tbl. chopped fresh Tarragon or 1 tsp. dried Tarragon

1 Tbl.Tomato Paste

1/2 tsp. Sugar

2 Tbl. chopped fresh Parsley

4 sprigs fresh Parsley, optional

Directions

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.

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