There are a lot of steps in this recipe so I tried to break them up by bullet points to make it easier to move from step to step. Let me know if it helps you.
Note: This is a recipe that requires the chicken to be marinated in the spices. If you work then you will want to get your chicken the day before and marinate it in the morning before work, so it will be ready to cook up when you get home.
Sautéed chicken breasts with tarragon:
Serves 6 (my adaption serves 4 with leftovers 2 adults, 11 year old and 7 year old)
- 1 teaspoons sweet paprika - I used 2 teaspoons
- 1 teaspoon yellow curry powder - I used 2 teaspoons
- 6 large (about 6 ounces each) boneless, skinless chicken breasts, pounded to 1/4 inch thick – I purchased 2 breasts that were each sliced in half to create 4 pieces and then had them pounded by my butcher. I had 4 pounded breasts total.
- canola oil - feel free to you use whatever oil you use to sauté meats
- kosher salt
- 3 tablespoons (1 1/2 ounces) unsalted butter
- 1 tablespoon minced shallot
- 1/4 cup dry white wine, such as Sauvignon Blanc
- 1 cup chicken stock
- 1 tablespoon coarsely chopped tarragon, plus 1 tablespoon tarragon leaves - for presentation purposes
- freshly ground black pepper – optional
I would get all of your ingredients prepped at this point because once your chicken is cooked and in the oven warming it’s a fast moving process getting the sauce together.
- Get out your 3 tablespoons butter, your pepper grinder & canola oil
- mince up your shallot
- pour your wine and chicken stock into individual measuring cups
- wash and chop up your tarragon
Tarragon is easy to prepare, just peel the leaves from the stem and then chop up the leaves. Sorry about the lame out of focus photo, but I have friends who did not know how to prepare Tarragon and this is the only photo I took.
The recipe called for sprinkling salt on each breast before sautéing but I opted out of that step. I didn’t think with all of the wonderful spices that I would need any additional salt.
Sorry again for the raw chicken photo folks.
As you can see, my chicken was a bit more than 1/4 inch thick. I didn’t have my normal butcher that day
- Working in batches, without crowding, add the chicken to the pan, presentation (smooth) side down, and cook, adjusting the heat if necessary, until the bottom is golden brown.
- Turn over and cook the other side till the chicken is cooked through and golden brown.
- Transfer the cooked chicken to the rack and keep warm in the oven. Add more oil to the pan as needed as you cook the remaining chicken.
- You will be using the same pan to make the sauce after all of your chicken is cooked. Pour any remaining oil from the pan and wipe out any burned bits.
- Melt 1 tablespoon of the butter over medium-high heat.
- Add the minced shallot to the pan, reduce the heat to medium, and cook for 30 seconds, swirling the pan to coat the shallot with the butter.
- Pour in the wine, increase the heat to medium-high, and cook until the wine has reduced by half, about 1 minute.
- Add the chicken stock, bring to a boil, and cook until slightly reduced and thickened, 1 to 2 minutes.
- Stir in the chopped tarragon, the remaining 2 tablespoons butter, and any juices that have accumulated on the baking sheet and swirl to melt the butter or use a wooden spoon to mix butter in. Season to taste with salt and pepper (I opted out of this as the chicken was perfect just the way it was).
Zoe had this the next day for lunch and raved about it!
If your new to tarragon, try it. It’s an amazing but not overpowering herb. I was actually eating the presentation leaves after dinner. They were a bit on the minty side and cleansed my palate.