- 4
- 10 mins
- 30 mins
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Ingredients
- 4 boneless skinless chicken breast halves (5 ounces each)
- 3/4 teaspoon salt, divided
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 shallot, chopped
- 3/4 cup heavy whipping cream
- 3 teaspoons minced fresh tarragon, divided
- 2 teaspoons lemon juice
Preparation
Step 1
Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper.
In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm.
Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.
Yield: 4 servings.