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Chicken in Tarragon Sauce

Original recipe from The Bonne Femme Cookbook
kept bybeberequin
recipe by

4 boneless, skinless chicken breast halves (about 1¼ pounds total)
Salt and freshly ground black pepper to taste
3 tablespoons unsalted butter
1 large shallot, finely chopped
2 medium-size tomatoes, peeled, seeded, and chopped
¾ cup dry white wine
1 tablespoon white wine vinegar
2 tablespoons snipped fresh tarragon

Halve each chicken breast horizontally. Season both sides with salt and pepper.

In a large skillet, melt 1 tablespoon butter over medium-high heat. Add the chicken (in batches, if necessary) and cook, turning once, until no longer pink inside, 6 to 8 minutes (reduce the heat to medium if the meat browns too quickly). Transfer the chicken to a platter and cover with foil to keep warm. 

Add the shallot and tomatoes to the skillet and sauté briefly, until the shallot is translucent. Add the wine, stirring with a whisk to loosen any browned bits from the bottom of the pan. Bring to a boil and boil until the wine is reduced by about half—this should take 2 to 3 minutes, depending on the heat and your pan size.

Add the vinegar and cook, stirring, for 1 minute. Whisk in the remaining 2 tablespoons butter, 1 tablespoon at a time, until the butter is melted and the sauce is thickened. Season the sauce with additional salt and pepper, if needed. Stir in the tarragon. Arrange the chicken on four dinner plates, spoon the sauce over the chicken, and serve.




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