Chicken With Tarragon
From mbeards2 15 years ago
- 15 minutes to make
- Serves 4
I can't wait until spring and summer when I can make this with fresh herbs from the garden.
Ingredients
- 4 boned/skinned chicken breasts halves (about 5 oz each) shopping list
- 1/4 teaspoon salt shopping list
- 1/8 teaspoon freshly ground pepper or to taste shopping list
- 2 tablespoons of olive oil, butter or margarine shopping list
- 1 teaspoon finely snipped chives or the green part of a scallion shopping list
- 2 tablespoons finely chopped Italian parsley shopping list
- 1/3 cup dry white wine shopping list
- 2 tablespoons finely chopped French tarragon leaves (or 2 teaspoons of dried, crumbled) shopping list
How to make it
- Place the chicken breasts between 2 sheets of waxed paper and gently pound with a meat mallet or bottom of a heavy skillet until about 1/2-inch thick.
- Heat olive oil in a large skillet (heavy, non-stick) over medium heat until bubbly. Add chicken, sprinkle with salt and pepper, and cook about 10 minutes, turning occassionally, or until almost opaque in center and golden on both sides.
- Remove to serving plates. Sprinkle with the chives and parsley.
- Add the wine (and tarragon if using dried) to the skillet and cook over high heat, stirring in any brown bits on the bottom, until reduced to about 3 tablespoons.
- Stir in the fresh tarragon.
- Spoon over the chicken.
- NOTES-Goes well with steamed rice and peas on the side.
People Who Like This Dish 2
- juels Clayton, NC
- joe1155 Munchen, DE
- crazeecndn Edmonton, CA
- mbeards2 Omaha, NE
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