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Tarragon Chicken



  • Prep Time: N/A
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Tarragon Chicken

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

TRIM CHICKEN BREASTS; pound between two sheets of wax paper to 1/3-inch
thick. Heat 2 tablespoons of butter with the oil in a large skillet over
medium high heat. Fry chicken, turning gently with tongs, for 4 minutes on
a side, or until golden brown. Remove from pan, and keep warm. Pour grease
out of the pan, and add the remaining butter. Add shallots and garlic and
saute; stir constantly for 3 minutes. Add the stocks and wine, and reduce
by half. Add the tarragon, parsley, pepper and salt to taste. Return
chicken breasts to skillet. Heat through. Serve immediately.


Ingredients:

6 Boneless, skinless chicken b
4 tb Butter, divided
1 tb Olive oil
2 tb Finely chopped shallots or s
1 ts Minced garlic
3/4 c Beef or veal stock
3/4 c Chicken stock
1/2 c Dry white wine
1 tb Fresh chopped tarragon or 1
1 tb Chopped parsley
1/4 ts Pepper
Salt to taste

Serves:

6 Servings
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