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Categories:
sweet paprika curry powder chicken breasts kosher salt canola oil unsalted butter shallot white wine chicken stock tarragon freshly ground black pepper
Viewed: 34 - Published at: 5 years agoIngredients
- 1 teaspoon sweet paprika
- 1 teaspoon yellow curry powder
- 4 large (about 8 ounces each) boneless, skinless chicken breasts
- Kosher salt
- Canola oil
- 3 tablespoons unsalted butter
- 1 tablespoon minced shallot
- 1/4 cup dry white wine
- 1 cup chicken stock
- 1 tablespoon chopped fresh tarragon
- Freshly ground black pepper
Method
- In a small bowl, combine the paprika and curry powder. Sprinkle the mixture over both sides of the chicken breasts. If time permits, cover and refrigerate for a couple hours.
- Lay the chicken breasts between two large pieces of plastic wrap and gently pound them until they are uniformly of 1/4-inch thickness. Season both sides liberally with salt.
- Preheat an over to 200F, and place a baking sheet with a cooling rack set over it in the center. In a large (14-inch) skillet, heat a film of canola oil over high heat until almost smoking. Lay two of the chicken breasts presentation (smooth) side down into the pan and cook until golden, 1-2 minutes. Flip the breasts and cook the other side until golden, being careful not to overcook the thin breasts. Transfer to the rack, add a little more oil to the pan if needed, and repeat with the other breasts.
- Pour out any remaining oil in the pan and add 1 tablespoon of butter. Add the shallot and cook until just soft, about 3 seconds, then add the wine and cook until reduced by half.
- Add the chicken stock, bring to a boil, and reduce until thickened to a sauce consistency. Stir in the chopped tarragon and remove from the heat. Add the remaining butter and swirl the pan until just melted into a glossy sauce. Pour in any accumulated juices on the baking sheet and swirl to combine.
- Arrange the chicken on a platter, pour the sauce over it, and serve immediately.
