Sauteed Chicken Breasts With Tarragon

1. 1

   In a small bowl mix together paprika and curry powder, and sprinkle on both sides of chicken breasts; cover and refrigerate for 2 hours.

2. 2

   Place 2 breasts on large sheet of plastic wrap, cover with more plastic and pound with a mallet until they are about 1/4-inch thick.

3. 3

   Repeat with remaining breasts.

4. 4

   (Chicken may be wrapped and refrigerated for up to 12 hours.)

5. 5

   Preheat oven to 200 degrees.

6. 6

   Season chicken on both sides with salt.

7. 7

   In a large skillet over medium-high heat, add enough canola oil to film the bottom of pan.

8. 8

   Working in batches, without crowding, place breasts smooth side down and let cook until golden brown, 1 to 1 1/2 minutes.

9. 9

   Turn and cook for another 1 to 1 1/2 minutes.

10. 10

    Transfer to a baking sheet and keep warm in oven.

11. 11

    Wipe out skillet and return to medium heat.

12. 12

    Add 1 tablespoon of butter and shallot, and saute for 30 seconds, swirling pan to coat shallot with butter.

13. 13

    Add wine, raise heat to medium-high, and cook until wine is reduced by half, about 1 minute.

14. 14

    Add stock, bring to boil, and cook until reduced and slightly thickened, 1 to 2 minutes.

15. 15

    Stir in chopped tarragon, remaining 2 tablespoons butter, and any juices that have accumulated on baking sheet.

16. 16

    Swirl to melt butter, and season to taste with salt and pepper.

17. 17

    Arrange chicken on a warmed platter, pour sauce over it, and garnish with whole tarragon leaves.

* Per serving · 4 servings · Values may vary.