In the fresh meat case
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Prep Time: 5 min
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Cook Time: 15 min
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Serves 4
- 330
Calories
- 36G
Protein
- 360MG
Sodium
- 2.5G
Sat.fat
- 2G
Sugar
In the fresh meat case
Ingredients
1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. olive oil
1 small shallot, chopped
3/4 cup dry white wine
1/4 cup chicken stock
1/4 cup heavy cream
1 tbsp. fresh tarragon, plus more for garnish
Saute
Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 3 to 4 minutes. Add the shallots and sauté for 1 minute.
Saute
Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 3 to 4 minutes. Add the shallots and sauté for 1 minute.
Simmer
Turn the breasts over and add the white wine. Place the lid on the skillet, turn the heat down to low and simmer for another 5 minutes until the chicken is done, which is when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
Simmer
Turn the breasts over and add the white wine. Place the lid on the skillet, turn the heat down to low and simmer for another 5 minutes until the chicken is done, which is when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
Boil
Transfer the chicken breasts to plates. Bring the liquid to a boil; add the chicken stock, cream and fresh tarragon. Simmer for 2 to 3 minutes until sauce has slightly thickened.
Boil
Transfer the chicken breasts to plates. Bring the liquid to a boil; add the chicken stock, cream and fresh tarragon. Simmer for 2 to 3 minutes until sauce has slightly thickened.
Serve
Pour the sauce over the chicken and give a final scattering of tarragon to serve.
Serve
Pour the sauce over the chicken and give a final scattering of tarragon to serve.
Tarragon Chicken With White Wine Sauce
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Wonderful.
Amanda Rasche
Looks tasty and easy- thanks for sharing.
Deejay Dout