Chicken Breasts with White Wine and Tarragon Pan Sauce

Katie Workman

Chicken Breasts with White Wine and Tarragon Pan Sauce

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    4 (8-ounce) boneless chicken breasts 1 teaspoon crumbled dried tarragon
    Kosher salt and freshly ground pepper to taste 1 cup dry white wine
    1 tablespoon olive oil 1/2 cup chicken or vegetable broth
    1 teaspoon finely minced garlic 1 tablespoon unsalted butter


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    • 1

      Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium high heat. Add the chicken breasts and sauté until done, about 4 to 5 minutes on each side. Remove the chicken breasts to a plate and set aside. Do not wipe out the skillet!

    • 2

      Add the garlic and tarragon to the skillet and sauté over medium heat for 1 minute until the garlic starts to color. Raise the heat to medium high, add the white wine and stir to scrape up all the little flavorful bits that may be stuck to the bottom of the skillet. Simmer for about 3 minutes until the wine is reduced by half. Add the broth, and return to a simmer, stirring occasionally for another 4 minutes until the mixture reduces slightly. Stir in the butter until it is melted, and season with additional salt and pepper.

    • 3

      Pour the sauce over the chicken breasts.

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