Thomas Keller's Chicken Breasts with Tarragon

Name: Thomas Keller's Chicken Breasts with Tarragon
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 4 servings Canola oil; 237 milliliters chicken stock; 1 teaspoon yellow curry powder; 59 milliliters dry white wine; 1 Tbsp chopped fresh tarragon; 4 servings Kosher salt; 1 Tbsp minced shallot; 907 grams large (about each) boneless, skinless chicken breasts; 1 teaspoon sweet paprika; 3 Tbsps unsalted butter

Need a gluten free main course? Thomas Keller's Chicken Breasts with Tarragon could be a super recipe to try. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains around 50g of protein, 29g of fat, and a total of 502 calories. A mixture of kosher salt, chicken breasts, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

In a small bowl, combine the paprika and curry powder.

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Curry Powder

Paprika

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Bowl

Sprinkle the mixture over both sides of the chicken breasts. If time permits, cover and refrigerate for a couple hours.

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Chicken Breast

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.

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Chicken Breast

Salt

Wrap

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Plastic Wrap

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.

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Canola Oil

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Baking Sheet

Wire Rack

Frying Pan

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.

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Chicken Breast

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Frying Pan

Transfer to the rack, add a little more oil to the pan if needed, and repeat with the other breasts.

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Cooking Oil

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Frying Pan

Pour out any remaining oil in the pan and add 1 tablespoon of butter.

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Butter