Chicken with Tarragon Sauce
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
This is comfort food at its finest. I cook it at least once a week and usually serve it with homemade mashed potatoes and sautéed fresh green beans. —Cher Schwartz, Ellisville, Missouri
Ingredients
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4 boneless skinless chicken breast halves (5 ounces each)
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3/4 teaspoon salt, divided
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1/4 teaspoon pepper
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1 tablespoon butter
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1 tablespoon olive oil
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1 shallot, chopped
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3/4 cup heavy whipping cream
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3 teaspoons minced fresh tarragon, divided
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2 teaspoons lemon juice
Directions
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1.
Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper.
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2.
In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm.
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3.
Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.
Nutrition Facts
1 chicken breast half with 2 tablespoons sauce: 370 calories, 26g fat (14g saturated fat), 137mg cholesterol, 547mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 30g protein.
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