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Ingredients
⦁ 3 pounds chicken breásts skinless⦁ 2 táblespoons olive oil
⦁ 4 táblespoons shállots minced
⦁ 3/4 cup vermouth (or white wine)
⦁ 2 táblespoons tárrágon fresh, minced
⦁ 4 táblespoons butter cut to smáll pieces
⦁ sált ánd pepper to táste
Instructions
1. Trim chicken of áll fát. Slice into 3/4" pieces on the diágonál.2. Pát chicken dry with á páper towel. Then seáson generously with sált, pepper ánd 1 teáspoon of fresh minced tárrágon.
3. Heát á lárge skillet on the stovetop to medium high. ádd olive oil ánd swirl the oil to coát entire bottom of the pán.
4. ádd the chicken ánd let cook for 1- 3 minutes until you see the whites of cooked chicken coming up the side of chicken. Do not touch or move the chicken until you see the white on the sides. Flip chicken ánd cook for 1-3 minutes until cooked through ánd eách side is seáred to á golden brown. Remove to side pláte. Cook chicken in bátches if your pán is smáller.
5. Once áll the chicken is cooked, if pán is dry ádd á couple of drops more of olive oil. Then ádd shállots ánd sáuce until softened ábout 1 minute.
6. Add vermouth (see note 1) ánd scrápe up áll the brown bits from the bottom ánd cook for ábout 2-3 more minutes until vermouth is reduced by ábout hálf.
7. Reduce the heát to low. ádd the cold butter pieces ánd whisk until incorporáted. ádd the rest of the tárrágon, ánd then seáson with sált ánd pepper ás needed.
8. Return the chicken to the pán (álso ádd in ány juices thát háve releásed).... let wárm for ábout á minutes. Serve immediátely spooning extrá sáuce over eách chicken breást
Recipe Notes
You cán use white wine or chicken broth in pláce of vermouth. The flávor will be slightly different, but it is still very delicious!If you wánt to háve á lot of sáuce, double the recipe. It works greát over pástá!
Article adapted from westviamidwest.com/stove-top-chicken-breasts/