Kathleen Rear

I love my herb garden! Every year I look forward to the convenience of simply waddling out to the yard and plucking the start of something delicious.

The Boneless skinless chicken breast (BSCB), a cooks delight or worst nightmare? For much of my cooking life they’ve been a disappointment. Rubbery and dry. Gross. Happily, I think I’ve cracked the code.

Tarragon Chicken

2-4 Boneless skinless chicken breasts
2 tablespoons Olive Oli
Salt and Peper
2 tablespoons Unsalted Butter
2 tablespoons Fresh Tarragon Leaves
1/4 cup White Wine
1/2 cup Heavy Cream

Rinse and pat dry the chicken. Rub on the olive oil and season with salt and pepper.
Heat a saute pan to medium high and add the butter.
Place the chicken in the pan. Allow the breast to brown for a few minutes then place the lid on the pan to cover.
Allow to cook for 5-7 minutes.
Flip the breast to the other side and place the lid back on the pan.
Allow to cook for another 5-7 minutes.
Check the temperature in the center of the thickest part of the meat with a digital thermometer. It should read 160-165 degrees.
If not, place the lid back on the pan and allow the chicken to cook for 3-5 minutes more.
Check the temp again.
When cooked, wrap the chicken in foil and set aside to rest while you get on with the sauce.
Whisk the white wine into the (now) browned butter and chicken drippings in the pan. Reduce by half; about 5 minutes.
Add the tarragon leaves and then whisk in the cream.
Reduce the sauce until slightly thickened.
Add back in the chicken and turn to coat in the sauce.
Serve with a crusty loaf of bread.