Chicken in Tarragon Sauce

Submitted by emjohnson

"This recipe came from a Williams-Sonoma cookbook. It is wonderful served with lemon risotto."

 

• Ready In: 15mins
• Ingredients: 9
• Serves: 4

ingredients

• 4 boneless skinless chicken breast halves
• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• salt & freshly ground black pepper, to taste
• 3 tablespoons chopped shallots
• 1 tablespoon chopped fresh tarragon
• 1⁄2 cup heavy cream
• fresh lemon juice, to taste (optional)
• chopped fresh flat-leaf parsley (to garnish)

directions

1. In a large sauté pan or fry pan over medium-high heat, melt the butter with the olive oil.
2. When hot, add the chicken, season with salt and pepper and sauté until cooked through.
3. Transfer the chicken to a warmed plate and keep warm.
4. Pour off any excess fat from the pan and place the pan over medium-low heat. Add the shallot and sauté, stirring, until translucent, 1 to 2 minutes.
5. Add the tarragon and cream, increase the heat to medium and stir with a wooden spoon, scraping up any browned bits from the pan bottom and blending well. Cook, stirring, until bubbling and thickened slightly, 2 to 3 minutes.
6. Season with salt and pepper and a squeeze of lemon juice.
7. Return the chicken to the pan and turn each breast several times in the sauce until well coated and hot.
8. Transfer the chicken to a warmed serving plate or individual plates and spoon the remaining sauce over the chicken.
9. Sprinkle with parsley and serve immediately.