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chicken breasts butter extra-virgin olive oil salt pepper shallots tarragon heavy cream lemon juice fresh parsley
Viewed: 47 - Published at: 8 years agoIngredients
- 4 boneless skinless chicken breasts
- 1 tablespoon butter, unsalted
- 1 tablespoon extra virgin olive oil
- salt
- pepper
- 3 tablespoons shallots, chopped
- 1 tablespoon tarragon, chopped
- 12 cup heavy cream
- fresh lemon juice, to taste
- fresh parsley, chopped, for garnish
Method
- Flatten chicken breasts to about 1/2" thick.
- In a large skillet, over medium-high heat , melt butter with olive oil.
- When hot, add chicken, season with salt and pepper and saute gently, turning once, until chicken is golden and opaque throughout and juices run clear, about 3 minutes per side.
- Transfer to a warmed plate and keep warm.
- Pour off any excess fat from the pan and place pan over medium-low heat.
- Add shallot and saute, stirring until translucent, 1-2 minutes.
- Add tarragon and cream and increase heat to medium and stir scraping up any browned bits from the pan and blending well.
- Cook, stirring, until bubbling and thickened slightly, 2-3 minutes.
- Season with salt and pepper and a squeeze of lemon juice.
- Return chicken to pan and turn each breast several times in sauce until well coated and hot.
- Transfer to a warmed serving plate or individual plates and spoon remaining sauce over chicken.
- Sprinkle with parsley and serve immediately.
