UNITS
SCALE
INGREDIENTS
CHICKEN
- 2 lbs Chicken breast, boneless and skinless
- To taste Salt
- To taste Black pepper, freshly ground
- 2 tbsp Olive oil , extra virgin
TARRAGON SAUCE
- 1 tbsp Olive oil , extra virgin
- 2 Shallot, chopped
- 2 cloves Garlic, minced
- ⅔ cup White wine
- ½ cup Stock, chicken or vegetable
- ½ cup Heavy cream
- 1 tbsp Tarragon, finely chopped
- To taste Salt
- To taste Black pepper, freshly ground
GREEN BEANS
- 1 lb Green beans, trimmed
- 3 tbsp Butter
- 3 cloves Garlic, minced
- ¼ tsp Salt
- ¼ tsp Black pepper, freshly ground
GARNISH
- For garnish Tarragon , chopped
- For garnish 1 Lemon, wedges
METHOD
- Season chicken breasts with salt and black pepper.
- In a large skillet, heat olive oil over high heat. Cook chicken in skillet until golden, about 3 to 5 minutes per side. Transfer to a plate and set aside.
- In the same skillet, add olive oil, shallots and garlic. Reduce heat to medium-high and cook until softened, about 3 minutes.
- Add white wine and let simmer until slightly reduced, about 2 minutes. Using a wooden spoon, scrape any caramelized bits from bottom of skillet and incorporate.
- Add stock, heavy cream and tarragon. Let simmer until sauce has slightly thickened, about 3 to 5 minutes. Add salt and black pepper if needed.
- Return chicken to skillet and decrease heat to low-medium. Cover skillet and cook until chicken has reached an internal temperature of 75°C / 165°F, about 8 to 10 minutes.
- In a large skillet or pan, bring water and green beans to a boil on high heat, cooking for about 3 minutes. Drain green beans and wipe skillet dry with paper towel.
- Add butter and garlic to skillet, stirring until fragrant, about 1 minute. Add green beans back in and toss with salt and black pepper.
- Garnish chicken with additional tarragon. Serve with green beans and a lemon wedge.
NOTES
- Serve with another vegetable (i.e. broccoli, roasted potatoes) if desired
- If you would like your sauce even thicker, allow it to reduce for longer in step 5
- The best way to achieve a nice colour on the chicken is to not move the chicken too often while cooking
- Alternatively, you can substitute onion for shallots
