Chicken Breasts with Tarragon

Pounded thin and pan-seared golden, these chicken breasts get finished with a quick white wine reduction that picks up all the browned bits from the skillet. Fresh tarragon stirred in at the end gives the sauce its signature anise-like warmth without overpowering the chicken.

Pounding the breasts to an even half-inch thickness is the move that makes this recipe work. Uneven chicken cooks unevenly, leaving you with dried-out thin spots and raw thick spots. A few whacks with a mallet and every piece cooks at the same rate.

The pan sauce comes together in under two minutes. Deglaze with dry white wine, let it reduce to a few concentrated tablespoons, and spoon it right over the chicken. Simple, clean, French-inspired cooking.

Pro Tips

• Use dry white wine like Sauvignon Blanc or Pinot Grigio. Anything you’d drink works. Cooking wine from a bottle is too salty.
• If using dried tarragon, add it with the wine so it rehydrates in the liquid. Fresh tarragon goes in off the heat to preserve its flavor.
• Don’t move the chicken constantly in the pan. Let it sit undisturbed for a few minutes per side to build a proper golden sear.

Variations

• Swap tarragon for fresh thyme or basil for a different herb profile.
• Add a splash of heavy cream to the reduced wine for a richer, silkier sauce.
• Squeeze half a lemon into the pan sauce for a brighter, more acidic finish.