Pan-Seared Chicken with Tarragon Butter Sauce

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


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

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


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