CHICKEN WITH TARRAGON SAUCE

By curly

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

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from tasteofhome.com

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.