Chicken Breasts With Tarragon And Vermouth (Recipe)

Chicken Breasts With Tarragon

And Vermouth

1 lb. boneless, skinless chicken breast halves (about 3) kosher salt and freshly ground black pepper

2 Tbs. extra-virgin olive oil; more as needed

2 Tbs. minced shallot

1 cup dry vermouth or dry white wine

3 Tbs. cold unsalted butter, cut into 6 to 8 pieces

2 tsp. chopped fresh tarragon

1. Trim the chicken, removing the tenders, and slice on an angle into 3-inch-thick pieces; season generously with salt and pepper. In a 10-inch straight-sided sauté pan, heat the oil over medium-high heat until it shimmers. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side. Transfer to a plate; repeat with the remaining chicken. Cover with foil to keep warm.

2. Return the pan to medium heat and, if it looks dry, add 1 Tbs. oil. Add the shallot and sauté, stirring with a wooden spoon, until softened, about 1 minute. Pour in the vermouth or wine and scrape the pan with the spoon to loosen any browned bits. Simmer until the vermouth is reduced slightly, about 2 minutes. Reduce the heat to low and add the cold butter 2 or 3 pieces at a time, stirring after each addition until completely melted. Stir in the tarragon, taste the sauce, and add salt and pepper as needed. Add the chicken and any accumulated juices to the sauce and turn to coat with the sauce. Serve immediately.



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