Chicken in Tarragon Sauce |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe came from a Williams-Sonoma cookbook. It is wonderful served with lemon risotto. Ingredients:
4 boneless skinless chicken breast halves |
1 tablespoon unsalted butter |
1 tablespoon extra virgin olive oil |
salt & freshly ground black pepper, to taste |
3 tablespoons chopped shallots |
1 tablespoon chopped fresh tarragon |
1/2 cup heavy cream |
fresh lemon juice, to taste (optional) |
chopped fresh flat-leaf parsley (to garnish) |
Directions:
1. In a large sauté pan or fry pan over medium-high heat, melt the butter with the olive oil.
2. When hot, add the chicken, season with salt and pepper and sauté until cooked through.
3. Transfer the chicken to a warmed plate and keep warm.
4. Pour off any excess fat from the pan and place the pan over medium-low heat. Add the shallot and sauté, stirring, until translucent, 1 to 2 minutes.
5. Add the tarragon and cream, increase the heat to medium and stir with a wooden spoon, scraping up any browned bits from the pan bottom and blending well. Cook, stirring, until bubbling and thickened slightly, 2 to 3 minutes.
6. Season with salt and pepper and a squeeze of lemon juice.
7. Return the chicken to the pan and turn each breast several times in the sauce until well coated and hot.
8. Transfer the chicken to a warmed serving plate or individual plates and spoon the remaining sauce over the chicken.
9. Sprinkle with parsley and serve immediately.
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