Chicken in a Tarragon Vinegar Sauce |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I first had this at my aunt and uncle's house last summer. I'm not sure where they got it from, but it is the most amazing recipie. I've never been a big fan of tarragon, but this chicken is incredibly moist and delicious. I wasn't even that hungry and I finished off my entire plate. The key is to use fresh tarragon. This is a great light dish and can easily be doubled. Also, a little big of regular onion can be subsituted if you don't have shallots. I recommend serving this with roasted red-skinned potatoes and fresh green beans. Ingredients:
2 tablespoons butter |
2 chicken breast halves (with skin and bone) |
3 shallots, chopped |
1/2 cup tarragon vinegar |
1 cup canned low sodium chicken broth |
1 1/2 tablespoons chopped fresh tarragon |
Directions:
1. Melt butter in heavy medium skillet over medium-high heat.
2. Sprinkle chicken with salt and pepper.
3. Add to skillet and cook until golden, about four minutes per side.
4. Transfer chicken to plate.
5. Add shallots to skillet and sauté 30 seconds.
6. Add vinegar; boil until reduced to a glaze, about two minutes.
7. Stir in broth.
8. Return chicken, skin side up, to skillet.
9. Reduce heat to medium-low, cover and simmer until cooked through, about twelve minutes.
10. Using tongs, transfer chicken to two plates.
11. Add tarragon to liquid in skillet.
12. Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about two minutes.
13. Spoon sauce over chicken.
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