During these cold winter nights, it's nice to come home and put together an easy and tasty dinner. We found this Pan-Seared Chicken with Tarragon Butter Sauce recipe in an old 2005 Gourmet Magazine. (It sounds funny mentioning Gourmet Magazine since they are no longer in print.) The toughest part of this recipe is chopping a shallot and some fresh herbs.
This dish has the richness of butter yet doesn't taste heavy. The lemon juice and tarragon balance the flavor perfectly. We served the dish with roasted garlic and olive oil couscous.
Add this to your recipes of quick and delicious!
Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderate heat, stirring occasionally, until softened, about 2 minutes. Add wine and boil until most of liquid is evaporated, about 3 minutes. Set aside.
Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 3 or 4 batches, turning over once, until golden and just cooked through, about 2 minutes per batch. Transfer as cooked to a platter and keep warm, loosely covered with foil.
Return shallot mixture to moderately low heat and add remaining 3 tablespoons butter, 1 cube at a time, whisking until incorporated. Remove from heat and whisk in tarragon, parsley, lemon juice, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon sauce over chicken.