Chicken Tarragon

Online Only Easy prep15 mins cook40 mins total time55 mins servings4 addedAugust 2021

• 4 boneless, skinless chicken breast halves (about 1½ pounds)
• Salt and freshly ground black pepper
• 2 teaspoons extra-virgin olive oil
• 2 tablespoons butter
• ¼ cup shallots, chopped
• 2 tablespoons flour
• ¼ cup dry vermouth or dry white wine
• 2 – 3 tablespoons coarsely chopped fresh French tarragon
• ¾ cups chicken broth
• ¼ cup heavy cream
• (optional) 1 teaspoon freshly squeezed lemon juice

1. Season both sides of the chicken breasts with salt and pepper. Heat the oil in a large (10 to 12-inch) skillet over medium-high heat. Using tongs, carefully lower the chicken breasts into the pan and cook them for about 2 minute on each side just until hey begin to brown slightly. Transfer the still-raw chicken to a plate.
2. Reduce heat to low and add butter. Add the shallots and cook, stirring constantly, until softened but not browned, less than 1 minute. Add the wine and cook until nearly evaporated. Add the flour and mix until smooth. Sprinkle with tarragon and add chicken broth. Return the chicken to the pan and simmer 10 minutes. Transfer chicken to a heated plate.
3. Add 1 tablespoon each butter, cream and lemon juice to pan. Heat and pour over chicken.
4. Serve with buttered egg noodles or green beans.