Sautéed Chicken Breast with Tarragon Butter Sauce

FREE RECIPE PREVIEW

Ingredients — preview

• 1 each chicken breast boneless and skin-on
• a/n coarse salt
• a/n vegetable oil
• 1 tablespoon shallots minced

Preparation — preview

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.