Tarragon Chicken. This is a simple and delicious chicken recipe that I like to make for family and friends; it is quick and easy to make.
2-4 boneless, skinless, chicken breast halves (1 1/2 pound total)
Salt and Pepper
3 large eggs
4-5 Tablespoons olive oil
4 Tablespoons unsalted butter
1/2 Cup Flour
1 - 2 Tablespoons white wine
1/2 Cup Fresh Tarragon and Fresh Tarragon for Garnish
To Deglaze Pan:
1/2 Cup Chicken Stock or dry white wine
3 tablespoon lemon juice
5 tablespoons unsalted butter
Cut the chicken breasts in half and butterfly; place breasts between wax paper and flatten with a rolling pin. If the chicken breasts are large you might want to cut each into two pieces. Salt and pepper chicken breasts. Set aside.
In a bowl whisk 3 large eggs.
Dip chicken pieces into egg wash.
In a separate bowl add the flour. Dredge chicken breasts thoroughly.
Heat olive oil and 2 tablespoons unsalted butter in an electric skillet or large saute pan on medium heat. Add half the chicken, do not crowd the pan. Brown well on each side; squeeze one-half lemon on breasts, add tarragon and then add white wine to the pan. Cook the remaining chicken in the same way.
Remove cutlets and place in a baking pan in a warm over while making the sauce.
Deglaze the pan with chicken broth, white wine and lemon, Reduce liquid to half. Add five pats of unsalted butter one portion at at time. Garnish with fresh tarragon.
Dolly Jolly November 2010.