Directions:
- Melt butter in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and cook until golden, about 4 minutes per side. Transfer chicken to plate. Add shallots to skillet and sauté 30 seconds. Add vinegar; boil until reduced to glaze, about 2 minutes. Stir in broth. Return chicken, skin side up, to skillet. Reduce heat to medium-low, cover and simmer until cooked through, about 12 minutes. Using tongs, transfer chicken to 2 plates. Add tarragon to liquid in skillet. Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about 2 minutes. Spoon sauce over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3450.28 Kcal (14446 kJ) | ||
| Calories from fat | 1934.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 214.9g | 331% | |
|---|---|---|---|
| Cholesterol | 679.35mg | 226% | |
| Sodium | 1419.56mg | 59% | |
| Potassium | 1162.26mg | 25% | |
| Total Carbs | 340.4g | 113% | |
| Sugars | 233.01g | 932% | |
| Dietary Fiber | 19.02g | 76% | |
| Protein | 71.15g | 142% | |
| Vitamin C | 13.9mg | 23% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 12.1mg | 67% | |
| Calcium | 397.1mg | 40% | |
| Amount Per 100 g | |||
| Calories | 525.48 Kcal (2200 kJ) | ||
| Calories from fat | 294.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.73g | 331% | |
|---|---|---|---|
| Cholesterol | 103.46mg | 226% | |
| Sodium | 216.2mg | 59% | |
| Potassium | 177.01mg | 25% | |
| Total Carbs | 51.84g | 113% | |
| Sugars | 35.49g | 932% | |
| Dietary Fiber | 2.9g | 76% | |
| Protein | 10.84g | 142% | |
| Vitamin C | 2.1mg | 23% | |
| Vitamin A | 0.2mg | 38% | |
| Iron | 1.8mg | 67% | |
| Calcium | 60.5mg | 40% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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