Pan-Seared Chicken with Tarragon Butter Sauce

Name: Pan-Seared Chicken with Tarragon Butter Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 907 grams thin-sliced skinless boneless chicken breasts (also called cutlets); 79 milliliters dry white wine; 1 Tbsp finely chopped fresh flat-leaf parsley; 59 milliliters chopped fresh tarragon; 2 teaspoons fresh lemon juice; 3 Tbsps olive oil; 1 teaspoons salt; 59 milliliters finely chopped shallot (1 large); 59 milliliters 1/2 stick unsalted butter, cut into 1/2-inch cubes

You can never have too many main course recipes, so give Pan-Seared Chicken with Tarragon Butter Sauce a try. This recipe serves 6. Watching your figure? This gluten free and primal recipe has 320 calories, 33g of protein, and 19g of fat per serving. From preparation to the plate, this recipe takes roughly 30 minutes. A mixture of olive oil, flat-leaf parsley, wine, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderate heat, stirring occasionally, until softened, about 2 minutes.

Ingredients you will need

Shallot

Butter

Equipment you will use

Sauce Pan

Add wine and boil until most of liquid is evaporated, about 3 minutes. Set aside.

Ingredients you will need

Wine

Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Whole Chicken

Pepper

Salt

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 3 or 4 batches, turning over once, until golden and just cooked through, about 2 minutes per batch.

Ingredients you will need

Whole Chicken

Cooking Oil