Tarragon chicken sounds fancy—like you might need to know at least four French cooking techniques to pull it off—but you’ll be surprised at how simple this recipe really is. Ready in 30 minutes, it’s a dinner party winner.
Instructions
1
Pound the chicken breasts
2
Line a plastic cutting board with a layer of storage wrap. Lay the chicken breasts on top, keeping them evenly spaced apart. Place a layer of storage wrap on top of the chicken breasts. Using a meat mallet, pound the chicken breasts to a 1/2-inch thickness. Remove the storage wrap and sprinkle the chicken with 1/2 teaspoon of salt and the pepper.
3
Cook the chicken
4
In a large skillet, heat the butter and olive oil over medium heat. Add the chicken breasts and cook them for four to five minutes on each side until they’re no longer pink. Remove the chicken breasts from the pan and keep them warm.
5
Make the tarragon sauce
6
Add the chopped shallot to the same pan. Cook and stir the shallot over medium heat until tender. Add the heavy whipping cream, stirring to loosen the browned bits from the pan. Increase the heat to medium-high and cook the sauce until it has slightly thickened. Stir in 2 teaspoons of the tarragon, the lemon juice and the remaining salt.
7
Serve the tarragon chicken
8
Serve the tarragon sauce with chicken. Garnish it with the remaining tarragon.
