Tarragon Chicken

Tarragon Chicken
Yields 4
Write a review
  1. 4 boneless, skinless chicken breasts
  2. 1-teaspoon curry powder
  3. ¼ cup all purpose flour
  4. 5 tablespoons butter
  5. 1 tablespoon minced shallot
  6. 2 cloves garlic, minced
  7. 1/4 cup white wine
  8. 1-cup chicken stock
  9. 1 tablespoon chopped fresh tarragon
  10. coarse salt
  11. Freshly ground black pepper
  1. Lay the chicken breasts between two large pieces of plastic wrap and gently pound them until they are 1/4-inch thick. Season both sides with curry powder, salt and pepper and a sprinkle of flour.
  2. In large pan, melt 2 tablespoons butter. Cook chicken approximately 4-5 minutes, flip chicken and cook an additional 3-4 minutes (until golden). Cook in batches if necessary to prevent overcrowding pan. Do not touch or move chicken around in between flips. Transfer chicken to plate.
  3. Add remaining butter to pan. Sautee shallots 2-3 minutes. Add garlic at the end of the shallots cooking time; make sure not to brown the garlic. Add the wine and stock and whisk until sauce thickens (approximately 5-6 minutes). Stir in the chopped tarragon and place chicken back in pan with sauce. Cook 1-2 minutes.
  4. Garnish with extra fresh tarragon. Enjoy!
The Mad Table https://themadtable.com/