From Shelly Carey
Ingredients
4 boneless skinless chicken breasts
1 Tablespoon unsalted butter
1 Tablespoon extra-virgin olive oil
Salt and pepper to taste
3 Tablespoons chopped shallots
1 Tablespoon chopped fresh tarragon
½ cup heavy cream
1 lemon, juiced
Chopped fresh parsley, for garnish
Directions
Place chicken breast halves between two sheet of waxed paper or plastic wrap. Use a rolling pin to flatten the chicken breasts to an even thickness of ½ inch each.
In large sauté pan over medium heat, melt butter with olive oil. When hot, add chicken, season with salt and pepper and sauté gently, turning once, until chicken is browned on both sides (about 3 minutes per side).
Transfer to a warmed plate to keep warm. Drain pan. Add shallot and sauté, stirring until translucent. Add tarragon and cream. Increase heat to medium and stir , scraping up any browned bits from bottom of pan. Cook until bubbling and thickened, about 2-3 minutes. Season with salt, pepper and a squeeze of lemon juice.
Return chicken to pan and turn each breast several times in sauce until well coated and warmed. Transfer to plates and spoon remaining sauce over chicken. Sprinkle with parsley and serve immediately.
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