Baked Chicken Parmesan
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In The Fresh Meat Case
PREP TIME: 5min COOK TIME: 15min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 11g||17%|
|Saturated Fat 2.5g||13%|
|Total Carbs 4g||1%|
|Dietary Fiber 4g||1%|
|Vitamin A 6%|
|Vitamin C 4%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/4 tsp.black pepper
2 tbsp.olive oil
1 smallshallot, chopped
3/4 cupdry white wine
1/4 cupchicken stock
1/4 cupheavy cream
1 tbsp.fresh tarragon, plus more for garnish
Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 3 to 4 minutes. Add the shallots and sauté for 1 minute.
Turn the breasts over and add the white wine. Place the lid on the skillet, turn the heat down to low and simmer for another 5 minutes until the chicken is done, which is when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
Transfer the chicken breasts to plates. Bring the liquid to a boil; add the chicken stock, cream and fresh tarragon. Simmer for 2 to 3 minutes until sauce has slightly thickened.
Pour the sauce over the chicken and give a final scattering of tarragon to serve.
Tarragon Chicken With White Wine SauceAdd Your Comment