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Chicken with Tarragon Vinegar Sauce

3.9

(41)

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Chicken with Tarragon Vinegar SauceScott Peterson

Accompany this with roasted red-skinned potatoes and steamed green beans. Finish with chocolate-glazed cream puffs.

Recipe information

  • Yield

    Makes 2 servings; can be doubled

Ingredients

2 tablespoons (1/4 stick) butter
2 chicken breast halves with skin and bone
3 shallots, chopped
1/2 cup tarragon vinegar
1 cup canned low-salt chicken broth
1 1/2 tablespoons chopped fresh tarragon

Preparation

  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.

TagsChicken BreastChickenPoultryTarragonHerbs & SpicesMainDinnerNut FreeGluten Free5 Ingredients or FewerWeeknight MealsSimmerBon Appétit
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