Monday, February 27, 2012

Chicken Breast in Tarragon Cream

If you love herbs you will love this. Has great flavor and takes about 10 mins to make. This dish is AMAZING!
4 Boneless, Skinless Chicken Breast
Salt and Fresh Ground Pepper
2 Teaspoons Extra Virgin Olive Oil
Small Shallot Finely Chopped (about 3 tablespoons)
1/4 Cup Dry Vermouth or Dry White Wine
3/4 Cup Heavy Cream
3 Tablespoons Coarsley Chopped Fresh Tarragon
1 teaspoon Fresh Lemon Juice
Heat oil in a large skillet on Med-High. Season Chicken with salt and pepper on both sides. Brown chicken for about 1 min on each side or until just slightly brown. Transfer still raw chicken to a plate.
Lower heat to Low. Add shallot and sit constantly till softened not browned (less then a minute). Add Vermouth and cook for 30 seconds, then add heavy Cream and half the Tarragon.
Return the chicken to the pan and bring to a simmer. Cover and cook till chicken is done (4-6 mins) Check doneness by cutting into thickest part of chicken - there should be no sign of pink or translucence.
Transfer chicken to a warm serving platter or dinner plates. Sauce should be thick enough to coat a spoon. If need be simmer till thick about 1 minute more. Stir in remaining Tarragon, Lemon juice and season with salt and pepper if needed.
Pour sauce over chicken and serve with buttered egg noodles!

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