When our daughter was younger and Mr B and I were both working full time, this super simple chicken dish was a life saver for me. On busy weeknights, especially when school sports and little league came into the picture, I could whip this whole dinner up in about a 35 to 40 minutes, complete with some Rice Pilaf and some fresh Green Beans or steamed Broccoli.
So, on with the recipe.....
Mrs B's Easy Tarragon Chicken
- 4 Boneless, Skinless Chicken Breasts, well trimmed (you can use boneless thighs instead, if you prefer)
- 2 Large Shallots, chopped (1/2 of a small red onion can be substituted)
- 1 - 2 Tbls Vegetable Oil
- 1 Tbls Butter
- 2 Tbls Fresh Tarragon Leaves, chopped or 1 Tbls Dried Tarragon Leaves
- 1/2 Cup Chicken Broth/Stock
- 1/2 Cup Dry Vermouth or Dry White Wine
- Kosher Salt and Fresh Ground Pepper
Heat Oil and Butter in a large non-stick skillet over medium heat. Season the Chicken on both sides with Salt and Pepper. When the butter and oil are just beginning to sizzle, add the Chicken to the pan, making sure not to crowd the pieces too much. Cook them for about 5 - 7 minutes on each side until they're light golden brown and firm to the touch. (if your chicken breasts are quite thick, you can pound them slightly so that they'll cook more quickly and evenly)
Remove the Chicken to a plate and cover it with foil to keep warm. I usually put it in a warm (250 to 300 degrees) oven. Add the Shallots to the pan and saute them until they are just softened a bit. Add the Vermouth, scraping up any brown bits from the pan and bring it to a simmer. Once the Vermouth is reduced slightly, add the Chicken Broth and Tarragon and bring it back to a simmer. Add the Chicken and any accumulated juices from the plate back into the pan and loosely cover it with foil or a lid. Cook for another 4 or 5 minutes, checking and turning the Chicken once or twice to coat it in the sauce.
While the chicken is cooking you'll have plenty of time to prepare your rice/pasta and vegetable of choice. If you're watching you're carb intake, just fix a big tossed salad or make extra vegetables. When everything is done, remove the Chicken to a platter and spoon or pour sauce over. Serve and enjoy!
Live Well, Eat Well!