This time we’re going classic. Chicken Tarragon. Simple, basic, but looks and tastes classic and elegant.
4 skinless, boneless chicken breast halves
2 Tbl butter
1 tsp fresh chives, finely chopped
1 Tbl parsley, finely chopped
1/3 cup white wine (not too dry, it tastes better with a hint of sweetness but not too much)
2 tsp dried tarragon, crumbled
Place chicken breasts between two sheets of wax paper and pound with a meat mallet or the bottom of a small heavy skillet until an even thickness, about 1/2 inch. Season with salt and pepper.
Heat butter in a large skillet until bubbly. Add chicken and cook about 10 minutes, turning occasionally until done and golden on both sides. Remove to a warm plate and sprinkle with chives and parsley, cover.
Add wine and tarragon to skillet and cook over high heat, stirring to get the brown bits in the skillet, until reduced to about 3 tablespoons.
Put chicken on serving plates, pour any liquid from the plate back into the skillet and stir in. Spoon sauce over chicken and serve.
Serves 4, but if you are only cooking for two, go ahead and make the full recipe of sauce. You will enjoy it all.