Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Tarragon Chicken

Tender chicken breasts are lightly dredged in flour, sautéed until golden and finished in a savory white wine sauce with mushrooms, tomato paste and plenty of fresh tarragon. The fresh tarragon gives this simple skillet chicken its distinctive flavor.

Tarragon Chicken

Servings: 6
Prep Time: About 20 minutes
Cook Time: About 30 minutes

Ingredients:

  • 2 pounds boneless, skinless chicken breasts
  • Sea salt or kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 4 tablespoons butter, divided, optional
  • 8 ounces mushrooms, sliced
  • ¼ cup whole-wheat flour
  • ½ cup dry white wine
  • ½ cup chicken broth
  • 1 tablespoon tomato paste
  • ¼ cup chopped fresh tarragon, divided

Instructions:

  1. If the chicken breasts are very large, cut them in half to make approximately six portions. Place the chicken between two sheets of wax paper and pound to an even ½-inch thickness.
  2. Season the chicken with salt and freshly ground black pepper. Lightly dredge each piece in the flour and set aside.
  3. Heat the olive oil and 3 tablespoons butter in a large skillet over medium heat. Add the mushrooms and sauté slowly until tender and lightly golden, about 10 minutes, stirring occasionally. Season with a few grinds of black pepper.
  4. Transfer the mushrooms to a plate, leaving the cooking juices in the skillet.
  5. Add the remaining 1 tablespoon butter to the skillet. When melted, add the chicken and sauté for a few minutes on each side, until lightly golden. Transfer the chicken to a plate.
  6. Pour the white wine into the skillet and cook for about 2 minutes, scraping up the flavorful browned bits from the bottom of the pan.
  7. Add the tomato paste, chicken broth and half of the fresh tarragon. Stir until the tomato paste is completely incorporated into the sauce.
  8. Return the chicken and mushrooms to the skillet. Turn the chicken pieces to coat both sides with the sauce.
  9. Reduce the heat to low, cover and cook gently for about 10 minutes, or until the chicken is cooked through.
  10. Taste the sauce and adjust the seasoning with additional salt and pepper if necessary.
  11. Arrange the chicken on a serving platter. Spoon the mushrooms and pan sauce over the chicken and garnish with the remaining fresh tarragon.

Tip: Pounding the chicken to an even thickness is important—it allows the pieces to cook quickly and evenly without drying out.

Source: The Italian Dish Food Blog