Tarragon Chicken With White Wine Sauce

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Serves 4 | Prep/Cook Time: 20 Min
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Calories
330
Protein
36g
Sodium
360mg
Sat.Fat
2.5g
Sugar
2g
INGREDIENTS
4 PERDUE® FRESH CUTS™ Thin Sliced Chicken Breasts or PERDUE® FRESH CUTS™ Thin Sliced Boneless, Skinless Chicken Breasts
1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. olive oil
1 small shallot, chopped
3/4 cup dry white wine
1/4 cup chicken stock
1/4 cup heavy cream
1 tbsp. fresh tarragon, plus more for garnish
INSTRUCTIONS
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STEP 3: 
Boil
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.
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STEP 1: 
Saute
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.
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STEP 4: 
Serve
Pour the sauce over the chicken and give a final scattering of tarragon to serve.
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STEP 2: 
Simmer
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.
Perdue