Chicken in Tarragon Sauce

1. 1

   In a large saute pan or fry pan over medium-high heat, melt the butter with the olive oil.

2. 2

   When hot, add the chicken, season with salt and pepper and saute until cooked through.

3. 3

   Transfer the chicken to a warmed plate and keep warm.

4. 4

   Pour off any excess fat from the pan and place the pan over medium-low heat.

5. 5

   Add the shallot and saute, stirring, until translucent, 1 to 2 minutes.

6. 6

   Add the tarragon and cream, increase the heat to medium and stir with a wooden spoon, scraping up any browned bits from the pan bottom and blending well.

7. 7

   Cook, stirring, until bubbling and thickened slightly, 2 to 3 minutes.

8. 8

   Season with salt and pepper and a squeeze of lemon juice.

9. 9

   Return the chicken to the pan and turn each breast several times in the sauce until well coated and hot.

10. 10

    Transfer the chicken to a warmed serving plate or individual plates and spoon the remaining sauce over the chicken.

11. 11

    Sprinkle with parsley and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.