Chicken in Tarragon Sauce

Chicken in Tarragon Sauce

Serves 4
Dietary Gluten Free, Nut Free
Meal type Entrée
Adapted from Celebrating the Pleasures of Cooking, by Chuck Williams (Time-Life Books, 1997).

Ingredients

  • 4 chicken breast halves (boneless, skinless)
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 3 Tablespoons shallots (chopped)
  • 1 tablespoon fresh tarragon (chopped)
  • 1 cup heavy cream (or half and half)
  • salt (to taste)
  • pepper (to taste)
  • Squeeze lemon juice (fresh)

Note

Adapted from Celebrating the Pleasures of Cooking, by Chuck Williams (Time-Life Books, 1997).

Photograph courtesy of Rainer Heckmann.

Directions

Step 1
Place butter and olive oil in a large skillet over medium heat.
Step 2
Sauté pounded, dry chicken until golden (2 - 3 minutes per side).
Step 3
Season with salt and pepper; transfer to plate and tent with foil.
Step 4
Add shallots to pan and sauté over medium-low heat 1-2 minutes until translucent.
Step 5
Add tarragon and cream, increase heat to medium and stir with a wooden spoon, scraping up browned bits and blending well.
Step 6
Cook, stirring often, until bubbling and slightly thickened (2-3 minutes).
Step 7
Add lemon juice and mix thoroughly.
Step 8
Return chicken to pan and turn each breast in the sauce to coat and heat.
Step 9
Transfer to individual plates or a large serving platter and spoon sauce over the chicken.
Step 10
Serve immediately.