[vc_row][vc_column][vc_column_text]Boneless, skinless chicken breasts often get a bad rap because they lack flavour and are easy to overcook. This recipe champions the simple chicken breast, creating a tender and juicy piece of meat, in a rich, flavourful sauce.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_video link=”https://youtu.be/P5ISYPd9O6k” align=”center”][vc_separator border_width=”2″ el_width=”90″][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4 servings
TIME: 30 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS
- 4 (8-oz) boneless, skinless chicken breasts
- 1 tsp sweet paprika
- 1 tsp curry powder
- 3 tbsp unsalted butter
- 1 tbsp shallot, minced
- 1/4 cup dry white wine
- 1 cup chicken stock
- 1 tbsp fresh tarragon, chopped
- Salt and freshly ground black pepper
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In a bowl, combine the paprika and curry powder. Sprinkle the mixture over both sides of the chicken breasts. Cover and refrigerate for a couple hours, if you have time.
Cut the chicken in half if they are large, otherwise continue. Lay the chicken breasts between two pieces of plastic wrap and gently pound them until they are uniformly of 1/4-inch thickness. Season both sides with salt.
In a large (14-inch) skillet, heat a film of oil over high heat until almost smoking. Lay two of the chicken breasts smooth side down into the pan and cook until golden, 1-2 minutes. Flip the breasts and cook the other side until golden, being careful not to overcook the thin breasts. Set aside on a plate. Add more oil to the pan if needed, and repeat with the remaining breasts.
Pour out any remaining oil in the pan and add 1 tbsp of butter. Add the shallot and cook until just soft, about 3 seconds, then add the wine and cook until reduced by half.
Add the chicken stock, bring to a boil, and reduce until thickened to a sauce consistency. Stir in the chopped tarragon and remove from the heat. Add the remaining butter and swirl the pan until just melted into a glossy sauce. Pour in any accumulated juices on the plate and swirl to combine.
Pour sauce over the chicken, and serve immediately.
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