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Prep Time: 30 Minutes Cook Time: 18 Minutes |
Ready In: 48 Minutes Servings: 4 |
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A delicious old favorite comfort food best served with warm biscuits. Ingredients:
1 -1 1/3 lb boneless skinless chicken breast (four 4- to 5- ounce chicken halves) |
1/2 teaspoon poultry seasoning |
1/8 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 tablespoon extra virgin olive oil |
1 tablespoon butter |
8 baby carrots, cut in thirds |
4 scallions, chopped |
1 large shallot, finely chopped |
1/2 cup dry white wine |
1 cup chicken broth |
2 -4 sprigs fresh tarragon, very thinly sliced |
2 -3 tablespoons superfine flour |
4 prepared buttermilk biscuits (available in your supermarket bakery department) |
Directions:
1. 1. Place chicken breast between 2 pieces of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with poultry seasoning, salt and pepper.
2. 2. In a large non-stick skillet lighlty brown chicken in 1 tablespoon of olive oil, 2 or 3 minutes per side over medium to medium-high heat. Remove chicken and seet aside.
3. 3. Add a little more olive oile and 1 tablespoon of butter to the skillet. Add vegetables and saute 5 minutes.
4. 4. Add wine or 1/2 cup chicken broth and allow it to reduce by half, 1 or 2 minutes.
5. 5. Add chicken back to the skillet and pour in 1 cup chicken broth. Cook chicken 5 or 6 minues more, until meat is tender yet cooked through. Stir in tarragon.
6. 6. In a small mixing bowl combine flour with a splash of broth or water and stir into a thin paste. Add past to skillet and combine with juices using a whisk. Thicken to desired consistency, 1 or 2 minutes. Adjust seasong to taste with salt and pepper.
7. 7. Serve over split biscuits.
8. 7.
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