Tarragon Chicken Breasts

This is the kind of dish that makes people think you spent hours in the kitchen when really you were done in 30 minutes flat.

Boneless chicken breasts get a light flour dusting and a golden sear in butter, then rest while you build a silky pan sauce from Chardonnay, chicken stock, shallots, and fresh mushrooms.

A hit of dried tarragon ties it all together with that distinct anise-like warmth that French bistro cooking does so well.

Chef Tips

• Pound the breasts to even thickness before flouring. This ensures they cook evenly and stay juicy instead of drying out on the thin end.
• Don’t skip the deglazing step. All those browned bits stuck to the pan after searing? That’s pure flavor. The wine lifts every bit into your sauce.
• Use dry Chardonnay or Sauvignon Blanc. Avoid anything sweet, as it will throw off the balance of the sauce.
• Fresh tarragon works even better if you can find it. Swap in 1 tablespoon fresh leaves for the dried.