0 recipes from contoocook and beyond


4 boneless skinless chicken breast halves
l tbsps. butter
l tbsps. olive oil
3 tbsps. chopped shallots
l tbsps. chopped fresh tarragon
l/2 cup heavy cream
fresh lemon juice to taste
Trim any excess fat from chicken. Risne and pat dry. One at a time place chicken breast half bvetween 2 sheets of wax paper. Using a rolling pin flatten to an even thickness of about l/2″. In large saute pan over med-high heat melt butter with oil. When hot add chicken, season with s&p and saute gently, turning once until chicken is golden and opaque throughout and juices run clear about 3 mins per side. Transfer to warmed plate and keep warm. Pour off any exc ess fat from pan and place pan over med low heat. Add shallot and saute stirring until grnslucent, l-2 mins. Add tarragon and cream increase heat to med and stir with wooden spoon scraping up any browned bits. Cook stirring until bubbling and thickened slightly, 2-3 mins,. Season wtih s&p and a squeeze of lemon juice. Return chicken to pan and turn each breast several times in sauce until well coated and hot. Transfer to warmed serving plate and spoon remaining sauce over chgicken. Sprinkle with parsley and serve.
Serves 4 William Sonoma

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