Chicken Breasts in Tarragon Cream Recipe : : Recipes : Food Network

Ingredients

• 1 teaspoon freshly squeezed lemon juice
• 2 to 3 tablespoons coarsely chopped fresh French tarragon
• ¾ cup heavy cream
• ¼ cup dry vermouth or dry white wine
• 1 small shallot, finely chopped (about 3 tablespoons)
• 2 teaspoons extra-virgin olive oil
• Salt and freshly ground black pepper
• + 1 more ingredients
• • 4 boneless, skinless chicken breast halves (about 1 ½ pounds)

1. Browning the chicken. Season both sides of the chicken breasts with salt and pepper. Heat the oil in a large (10 to 12-inch) skillet over medium-high heat. Using tongs, carefully lower the chicken breasts into the pan and cook them for about 1 minute on each side just untilt hey begin to brown...

View full recipe at SpringPad