Tarragon Chicken Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Boneless, skinless chicken b
4 tbsp: Butter, divided
1 tbsp: Olive oil,
2 tbsp: Finely chopped shallots or s,
1 tsp: Minced garlic,
3/4 cup: Beef or veal stock,
3/4 cup: Chicken stock,
1/2 cup: Dry white wine,
1 tbsp: Fresh chopped tarragon or 1,
1 tbsp: Chopped parsley,
1/4 tsp: Pepper,
Salt to taste,
Directions:
TRIM CHICKEN BREASTS; pound between two sheets of wax paper to
1/3-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 saute; 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.
Source from luhu.jp
1/3-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 saute; 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.
Source from luhu.jp
Tags
Poultry