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Chicken With Tarragon Vinegar Sauce


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Chicken With Tarragon Vinegar Sauce 0 Picture


  • 2 tablespoons butter - (1/4 stick)
  • 2 chicken breast halves with skin and bone
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 3 shallots chopped
  • 1/2 cup tarragon vinegar
  • 1 cup canned low-salt chicken broth
  • 1 1/2 tablespoons chopped fresh tarragon


Servings 2


Step 1

Melt butter in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and cook until golden, about 4 minutes per side. Transfer chicken to plate.

Add shallots to skillet and sauté 30 seconds. Add vinegar; boil until reduced to glaze, about 2 minutes. Stir in broth. Return chicken, skin-side up, to skillet. Reduce heat to medium-low, cover and simmer until cooked through, about 12 minutes.

Using tongs, transfer chicken to 2 plates. Add tarragon to liquid in skillet. Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about 2 minutes. Spoon sauce over chicken.

This recipe yields 2 servings; can be doubled.

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