Pan-Seared Chicken with Tarragon Butter Sauce

Pan-Seared Chicken with Tarragon Butter Sauce
Photo by Romulo Yanes


  • ¼ cup shallot
  • 3/8 teaspoon black pepper
  • ¾ teaspoon salt
  • 3 tablespoons olive oil
  • 1 tablespoon parsley
  • 1/3 cup dry white wine
  • 2 pounds thin-sliced skinless boneless chicken breasts (also called cutlets)
  • + 3 more ingredients
    • ¼ cup unsalted butter
    • 2 teaspoons fresh lemon juice
    • ¼ cup fresh tarragon

Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderate heat, stirring occasionally, until softened, about 2 minutes. Add wine and boil until most of liquid is evaporated, about 3 minutes. Set aside. Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon...

View full recipe at Epicurious


Best Wine Deals

See More Deals

Snooth Media Network