Chicken In Tarragon Sauce

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• salt & freshly ground black pepper, to taste
• 3 tablespoons chopped shallots
• 1 tablespoon chopped fresh tarragon
• 1/2 cup heavy cream
• fresh lemon juice, to taste (optional)
• chopped fresh flat-leaf parsley (to garnish)

Recipe

• 1 in a large sauté pan or fry pan over medium-high heat, melt the butter with the olive oil.
• 2 when hot, add the chicken, season with salt and pepper and sauté until cooked through.
• 3 transfer the chicken to a warmed plate and keep warm.
• 4 pour off any excess fat from the pan and place the pan over medium-low heat. add the shallot and sauté, stirring, until translucent, 1 to 2 minutes.
• 5 add the tarragon and cream, increase the heat to medium and stir with a wooden spoon, scraping up any browned bits from the pan bottom and blending well. cook, stirring, until bubbling and thickened slightly, 2 to 3 minutes.
• 6 season with salt and pepper and a squeeze of lemon juice.
• 7 return the chicken to the pan and turn each breast several times in the sauce until well coated and hot.
• 8 transfer the chicken to a warmed serving plate or individual plates and spoon the remaining sauce over the chicken.
• 9 sprinkle with parsley and serve immediately.