Sautéed Chicken Breast with Tarragon Butter Sauce

Sautéed Chicken Breast with Tarragon Butter Sauce
Yield
1serving
Yield
1serving
Sautéed Chicken Breast with Tarragon Butter Sauce
Yield
1serving
Yield
1serving
Ingredients
  • 1each chicken breastboneless and skin-on
  • a/n coarse salt
  • a/n vegetable oil
For the Sauce:
  • 1tablespoon shallotsminced
  • a/n coarse salt
  • 2ounces dry white wine
  • 1tablespoon lemon juice
  • 4tablespoons buttercold, and cut into tablespoon-sized pieces
  • 1tablespoon tarragonchopped
Yield:
Instructions
  1. Heat a small sauté pan over high heat.
  2. Add just enough oil to coat the bottom of the pan.
  3. Pat the chicken breast dry with a paper towel and season both sides with salt. Then lay the breasts skin-side down in the hot pan.
  4. Sauté until the skin is crisp and golden brown (watch your heat so that you don't burn your chicken skin). Once browned, turn over and cook over low heat for 5-7 minutes.
  5. Alternatively, you can sear the chicken breast skin side down until golden brown and finish in the oven. The breast meat should register 165˚F on an instant read thermometer.
  6. Remove the breast and reserve warm.
Make the Sauce:
  1. Pour off any excess fat from the sauté pan.
  2. Add the shallots and a pinch of salt to the pan and sweat over medium heat until softened, about 30 seconds.
  3. Add the wine and lemon juice, bring to a simmer and reduce to almost dry.
  4. Remove the pan from the heat and start to add butter 1 tablespoon at a time. Don't add the next piece of butter until the first one has almost melted. If necessary, put the pan back on very low heat just to warm the pan slightly. The sauce will break if it gets too hot.
  5. Once all the butter has been emulsified and the sauce is just warm to the touch, add in the tarragon and serve with the chicken.