Chicken with Tarragon Vinegar Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Accompany this with roasted red-skinned potatoes and steamed green beans. Finish with chocolate-glazed cream puffs. Ingredients:
2 tablespoons (1/4 stick) butter |
2 chicken breast halves with skin and bone |
3 shallots, chopped |
1/2 cup tarragon vinegar |
1 cup canned low-salt chicken broth |
1 1/2 tablespoons chopped fresh tarragon |
Directions:
1. 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.
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