Chicken Breasts with Tarragon
- 1 teaspoon sweet paprika
- 1 teaspoon yellow curry powder
- 4 large (about 8 ounces each) boneless, skinless chicken breasts
- Kosher salt
- Canola oil
- 3 tablespoons unsalted butter
- 1 tablespoon minced shallot
- 1/4 cup dry white wine
- 1 cup chicken stock
- 1 tablespoon chopped fresh tarragon
- Freshly ground black pepper
- Produce
- Shallot (1 tablespoon)
- Tarragon, fresh (1 tablespoon)
- Canned Goods
- Chicken stock (1 cup)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Canola oil (1)
- Curry powder, yellow (1 teaspoon)
- Kosher salt (1)
- Paprika, sweet (1 teaspoon)
- Dairy
- Butter, unsalted (3 tablespoons)
- Beer, Wine & Liquor
- White wine, dry (1/4 cup)
- Other
- 4 large (about 8 ounces each) boneless, skinless chicken breasts
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 15, 2012 (6 months ago).
115 people saved this recipe.
