Pan-Seared Chicken With Tarragon Butter Sauce

Name: Pan-Seared Chicken With Tarragon Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup finely chopped shallot (1 large); 1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes; 1/3 cup dry white wine; 2 lb thin-sliced skinless boneless chicken breasts (also called cutlets); 3/4 teaspoon salt; 3/8 teaspoon black pepper; 3 tablespoons olive oil; 1/4 cup chopped fresh tarragon; 1 tablespoon finely chopped fresh flat-leaf parsley; 2 teaspoons fresh lemon juice

Servings: persons

1
Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderate heat, stirring occasionally, until softened, about 2 minutes. Add wine and boil until most of liquid is evaporated, about 3 minutes. Set aside.
2
Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute chicken in 3 or 4 batches, turning over once, until golden and just cooked through, about 2 minutes per batch. Transfer as cooked to a platter and keep warm, loosely covered with foil.
3
Return shallot mixture to moderately low heat and add remaining 3 tablespoons butter, 1 cube at a time, whisking until incorporated. Remove from heat and whisk in tarragon, parsley, lemon juice, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon sauce over chicken.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup finely chopped shallot (1 large), 1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes, 1/3 cup dry white wine, 2 lb thin-sliced skinless boneless chicken breasts (also called cutlets), and more.

Yes, Pan-Seared Chicken With Tarragon Butter Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!