Pan-Seared Chicken with Tarragon Butter Sauce

Ingredients for Pan-Seared Chicken with Tarragon Butter Sauce

• 60ml finely chopped shallot (1 large)

• 1/2 stick (60g ) unsalted butter, cut into 1/2-inch cubes

• 80ml dry white wine

• 900g thin-sliced skinless boneless chicken breasts (also called cutlets)

• 3/4 teaspoons salt

• 3/8 teaspoons black pepper

• 45ml olive oil

• 60ml chopped fresh tarragon

• 1 tablespoon finely chopped fresh flat-leaf parsley

• 2 teaspoons fresh lemon juice

How to make Pan-Seared Chicken with Tarragon Butter Sauce

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.

Pat chicken dry and sprinkle all over with 1/2 teaspoons salt and 1/4 teaspoons pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté 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.

Return shallot mixture to moderately low heat and add remaining 45ml butter, 1 cube at a time, whisking until incorporated. Remove from heat and whisk in tarragon, parsley, lemon juice, and remaining 1/4 teaspoons salt and 1/8 teaspoons pepper. Spoon sauce over chicken.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.