Chicken Breasts with Tarragon

Name: Chicken Breasts with Tarragon
Yield: 4
Cuisine: Fusion
Ingredients: chicken breast halves, boneless, skinless; salt; black pepper; margarine; scallions, spring or green onions; parsley leaves; white wine; tarragon leaves

Yield

4 servings

Prep

10 min

Cook

15 min

Ready

25 min

Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount	Measure	Ingredient	Features
4	each	chicken breast halves, boneless, skinless
¼	teaspoon	salt
⅛	teaspoon	black pepper or to taste
2	teaspoons	margarine
1	teaspoon	scallions, spring or green onions finely snip, green
2	tablespoons	parsley leaves finely chopped, fresh
⅓	cup	white wine dry	*
2	teaspoons	tarragon leaves dried or fresh, finely chopped

Ingredients

Amount	Measure	Ingredient	Features
4	each	chicken breast halves, boneless, skinless
1.3	ml	salt
0.6	ml	black pepper or to taste
1E+1	ml	margarine
5	ml	scallions, spring or green onions finely snip, green
3E+1	ml	parsley leaves finely chopped, fresh
79	ml	white wine dry	*
1E+1	ml	tarragon leaves dried or fresh, finely chopped

Directions

Place chicken breasts between 2 sheets of waxed paper and gently pound with a meat mallet or bottom of a heavy skillet until about ½ inch thick.

Season with salt and pepper.

Heat margarine in a large, heavy nonstick skillet over medium heat until bubbly.

Add chicken and cook about 10 minutes, turning occasionally, or until almost opaque in center and golden on both sides.

Remove to serving plates.

Sprinkle with chives and parsley.

Add wine (and tarragon, if using dried) to skillet and cook over high heat, stirring in any brown bits on bottom, until reduced to about 3 tablespoons.

Stir in fresh tarragon.

Spoon over chicken.