Ingredients Jump to Instructions ↓

  1. 4 skinned and boned chicken-breast halves (about 5 ounces each)

  2. 1/4 teaspoon salt

  3. 1/8 teaspoon freshly ground pepper, or to taste

  4. 2 tablespoons butter or margarine

  5. 1 teaspoon finely snipped chives or green part of a scallion

  6. 2 tablespoons finely chopped parsley

  7. 1/3 cup dry white wine

  8. 2 tablespoons finely chopped fresh tarragon leaves or 2 teaspoons dried, crumbled

Instructions Jump to Ingredients ↑

  1. Place chicken breasts between 2 sheets of waxed paper and gently pound with a meat mallet or bottom of a heavy skillet until about 1⁄2 inch thick. Season with saltand pepper.

  2. Heat butter in a large, heavy nonstick skillet over medium heat until bubbly. Add chicken and cook about 10 minutes, turning occasionally, or until almost opaque in center and golden on both sides. Remove to serving plates. Sprinkle with chives and parsley.

  3. Add wine (and tarragon, if using dried) to skillet and cook over high heat, stirring in any brown bits on bottom, until reduced to about 3 tablespoons. Stir in fresh tarragon. Spoon over chicken. Ginger-Orange Carrots and baked potatoes go nicely with this dish.


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