Tarragon Chicken Breast
- SERVES
- 4
- COOK TIME
- 25 Min
This chicken breast comes out tender, moist, and packed with flavor. The tarragon gives it that French restaurant flair.
What You'll Need
- 6 boneless, skinless chicken breast halves
- salt to taste
- black pepper to taste
- 2 tablespoons butter
- 2 teaspoons dried tarragon, divided
- 1/4 cup finely chopped onion
- 1 teaspoon finely minced garlic
- 1/2 cup dry white wine
- 1 cup chicken broth
What to Do
- Sprinkle the chicken with salt and pepper. In a large skillet, heat the butter over medium-heat; add the chicken pieces and cook for about 3 minutes, or until golden brown. Turn the chicken pieces and add 1 teaspoon of tarragon. Continue cooking for about 6 minutes more, turning occasionally to keep the chicken from sticking. Remove the chicken and place on a warm platter.
- Add the onion, garlic, and wine to the skillet. Cook for about 3 minutes more, stirring occasionally. Add the broth and bring to a boil; boil for about 3 minutes. Add the remaining one teaspoon tarragon and return the chicken to the skillet. Cook for about 5 minutes more, or until the chicken is fork-tender and done and sauce has thickened slightly, turning the chicken to coat it with the sauce.
Notes
Serve over hot cooked rice.
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