How To make Chicken Breasts w/Tarragon
4 Skinless Boneless Chicken Breast Halves
1/4 Tsp Salt
1/8 Tsp Freshly Ground Pepper
Or To Taste
2 Tsp Margarine :
*Note
1 Tsp Scallion Finely Snip, Green
2 Tbsp Finely Chopped Fresh Parsley
1/3 C Dry White Wine
2 Tsp Dried Tarragon :
Or 2 T Fresh,
-- Finely Chopped
*NOTE: Original recipe used 2 T butter or margarine. I used 2 t and used the lower fat margarine.
Place chicken breasts between 2 sheets of waxed paper and gently pound with a meat mallet or bottom of a heavy skillet until about 1/2 inch thick. Season with salt and pepper.
Heat margarine in a large, heavy nonstick skillet over medium heat until bubbly. Add chicken and cook about 10 minutes, turning occasionally, or until almost opaque in center and golden on both sides. Remove to serving plates. Sprinkle with chives and parsley.
Add wine (and tarragon, if using dried) to skillet and cook over high heat, stirring in any brown bits on bottom, until reduced to about 3 T. Stir in fresh tarragon. Spoon over chicken.
This is excellent!!
Entered into MasterCook and tested for you by Reggie Dwork <reggie@reggie.com>
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2024 4th Chicken Breast Recipe - Chicken with Tarragon-Caper Sauce
2024 4th Chicken Breast Recipe - Chicken with Tarragon-Caper Sauce
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#tarragoncapersauce
4 skinned and boned chicken breast halves
3 tablespoons vegetable oil
1/2 cup whipping cream
1 tablespoon capers
1 teaspoon lemon juice
1 tablespoon butter
1/2 teaspoon dried tarragon
Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
Cook chicken in oil in a large skillet over medium heat 5 minutes on each side or until done. Remove chicken to a serving platter, reserving drippings in skillet. Set chicken aside, and keep warm.
Add whipping cream, capers, and lemon juice to drippings in skillet; bring to a boil. Remove from heat; add butter and tarragon, stirring until butter melts. Spoon sauce over chicken. Serve immediately. Yield: 4 servings.
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James Beard's Recipe for Chicken with Tarragon
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JBF senior editor Elena North-Kelly demonstrates how to prepare James Beard's Chicken with Tarragon recipe, along with Brussels sprouts sautéed with bacon.
Get the recipe here:
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Creamy tarragon chicken breast
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