Skillet-Poached Chicken Breasts with Tarragon-Lemon Beurre Blanc

By ccavaletti

Ingredients

• Beurre blanc:
• 4 boneless, skinless chicken breast halves
• 1/4 c olive oil
• 2 lemons
• 1/4 tsp ground pepper, white or black
• 1/4 c white wine
• 2 Tbsp chopped fresh tarragon
• 1 shallot, minced
• 1 stick (1/2 c) butter, chilled, cut into tablespoons

Details

Servings 4

Preparation

Step 1

Place the chicken, oil and the juice of one of the lemons in a bowl; cover and set aside to marinate for at least one hour.

Heat salted water to a boil in a large skillet; add the chicken breasts with the marinade. Lower heat to a simmer; poach chicken until cooked through, about 10 minutes. Drain the chicken; transfer to to a plate. Keep warm. Wipe skillet dry.

For beurre blanc, heat the skillet over medium-high heat; add the white wine, juice of the second lemon, tarragon and shallot. Heat to a boil; cook until mixture reduces almost to a syrup, about 2 minutes. Remove skillet from the heat. Whisk in the butter 1 Tbsp at a time, until all of the butter is incorporated. Spoon sauce over the chicken breasts.

From the Chicago Tribune.

3 carbs per serving.