Chicken with Tarragon
INGREDIENTS
- Cooking Time: 35-40
- Servings: 6
- 6 chicken breasts
- salt and pepper
- 2 Tbsp butter mixed with 1 Tbsp olive oil
- 2 Tbsp finely chopped shallots
- 2 Tbsp finely chopped tarragon (or 1 Tbsp dried)
- 3/4 cup dry white wine
DIRECTIONS
- Sprinkle chicken with salt and pepper.
- Melt butter and oil in a skillet.
- Brown the chicken pieces in butter and oil for about 10 minutes on the skin side and 5 on the other.
- Remove chicken and set aside.
- Add shallots and tarragon and cook briefly.
- Then deglaze the pan with wine.
- Return chicken to the skillet, skin side up.
- Cover. Cook on low to moderate heat about 15 minutes.
- Uncover and continue cooking, basting often, about 5 minutes longer or until the chicken is tender and nicely glazed.