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When you need dinner on the double, how about this 20-minute chicken in tarragon butter sauce?
Dinner On The Double
If there’s not enough hours in the day for you but you still want to give your family a nice dinner, this recipe is right up your alley. It’s a sad fact that most of us who are pressed for time grab take out or convenience food.
This recipe is quicker than take out or “TV” dinners and it’s real food!
This delicious and actual gourmet dinner can be whipped up in 20 minutes!
Chicken And Tarragon: A Marriage Made In Heaven
I just love the taste of chicken flavored with tarragon.
The funny thing is that it is not the first herb you think of when it comes to poultry. Generally, that’s either sage, thyme or even rosemary. I never thought about using it either. But years ago a chef friend made me broiled chicken with a tarragon rub and it was love at first bite!
If you’ve never tasted tarragon, I suggest you rub a leaf between your fingers next time you are in the supermarket. That way you’ll be able to tell whether you’ll like the flavor. If you don’t like the scent, you can still make this chicken but substitute the more usual herbs in place of the tarragon. The caveat is to use fresh herbs no matter which variety you choose.
Yes, curry powder!
Curry powder is delicious on chicken. I’ve often used it in seasoned flour I’ve used to dredge chicken. It has a nice, warm and slightly floral flavor which pairs very nicely with the tarragon. There isn’t much curry powder in this recipe, but it’s just enough to impart a wonderful flavor and not be overpowering.
Now a word about the paprika–you use sweet paprika in this recipe. That’s just the regular old paprika you find on the grocery spice shelf. Nothing fancy at all. It’s just noted as “sweet” to distinguish it from the hot or smoked variety.
20-Minute Chicken In Tarragon Butter Sauce
- 1 tsp sweet paprika
- 1 tsp curry powder
- 36 oz boneless skinless chicken breasts about six 6 ounce or twelve 3 ounce boneless, skinless chicken breasts
- Kosher salt
- Canola oil
- 3 tbs unsalted butter
- 1 tbs minced shallot or white onion
- 2 oz dry white wine 1/4 cup
- 1 cup chicken stock
- 2 tbs tarragon 1 tbs coarsely chopped tarragon plus 1 tablespoon whole tarragon leaves
- Freshly ground black pepper
- In a small bowl mix together paprika and curry powder, set aside.
- 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. Repeat with remaining breasts. Sprinkle spice mixture on chicken breast, rubbing to coat (Chicken may be wrapped and refrigerated for up to 12 hours.)
- Preheat oven to 200 degrees. Season chicken on both sides with salt. In a large skillet over medium-high heat, add enough canola oil to film the bottom of pan. Working in batches, without crowding, place breasts smooth side down and let cook until golden brown, 1 to 1 1/2 minutes. Turn and cook for another 1 to 1 1/2 minutes. Transfer to a baking sheet and keep warm in oven.
- Wipe out skillet and return to medium heat. Add 1 tablespoon of butter and shallot/onion, and sauté for 30 seconds, swirling pan to coat shallot/onion with butter. Pour in wine, raise heat to medium-high, and cook until wine is reduced by half, about 1 minute. Add stock, bring to boil, and cook until reduced and slightly thickened, 1 to 2 minutes.
- Stir in chopped tarragon, remaining 2 tablespoons butter, and any juices that have accumulated on baking sheet. Swirl to melt butter, and season to taste with salt and pepper. Arrange chicken on a warmed platter, pour sauce over it, and garnish with whole tarragon leaves.
*Adapted from NYT