Pan-Seared Chicken with Tarragon Butter Sauce
Tender chicken cutlets pan-seared to golden perfection and topped with a luxurious tarragon butter sauce made with white wine, shallots, and fresh herbs. This elegant dish combines French-inspired flavors for a restaurant-quality meal.
Ingredients
- •¼ cup finely chopped shallot (1 large)
- •½ stick unsalted butter
- •⅓ cup dry white wine
- •2 lb thin-sliced skinless boneless chicken breasts
- •¾ teaspoon salt
- •⅜ teaspoon black pepper
- •3 tablespoons olive oil
- •¼ cup chopped fresh tarragon
- •1 tablespoon finely chopped fresh flat-leaf parsley
- •2 teaspoons fresh lemon juice
Cooking Instructions
- 1.
Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderate heat, stirring occasionally, until softened, about 2 minutes. Add wine and boil until most of liquid is evaporated, about 3 minutes. Set aside.
5 min
- 2.
Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 3 or 4 batches, turning over once, until golden and just cooked through, about 2 minutes per batch. Transfer as cooked to a platter and keep warm, loosely covered with foil.
10 min
- 3.
Return shallot mixture to moderately low heat and add remaining 3 tablespoons butter, 1 cube at a time, whisking until incorporated. Remove from heat and whisk in tarragon, parsley, lemon juice, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon sauce over chicken.
5 min
