Tarragon Chicken
Yield
6 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 4 | tablespoons |
butter
divided |
|
| 1 | tablespoon |
olive oil
|
|
| 2 | tablespoons |
shallots
finely chopped |
|
| 1 | teaspoon |
garlic
minced |
|
| ¾ | cup |
beef stock
prefer veal stock if possible |
|
| ¾ | cup |
chicken broth
|
|
| ½ | cup |
white wine
dry |
*
|
| 1 | tablespoon |
tarragon leaves
fresh, chopped |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 6E+1 | ml |
butter
divided |
|
| 15 | ml |
olive oil
|
|
| 3E+1 | ml |
shallots
finely chopped |
|
| 5 | ml |
garlic
minced |
|
| 177 | ml |
beef stock
prefer veal stock if possible |
|
| 177 | ml |
chicken broth
|
|
| 118 | ml |
white wine
dry |
*
|
| 15 | ml |
tarragon leaves
fresh, chopped |
|
| 15 | ml |
parsley leaves
chopped |
|
| 1.3 | ml |
black pepper
|
|
| 1 | x |
salt
to taste |
*
|
Directions
Trim chicken breasts; pound between two sheets of wax paper to ⅓ 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 sauté; 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.
