3-Step Skillet Chicken Breasts with Fancy Herb Sauce and Polenta

(from myoung’s recipe box)

Categories: Main Dish

Ingredients

  • * 6 boneless chicken breasts (6 oz each)
  • * 1 tbsp canola oil
  • * salt and pepper
  • * 1 shallot, finely chopped
  • * 1 cup chicken stock
  • * 1/2 cup white wine
  • * 4 tbsp butter
  • * 2 tbsp fresh tarragon, chopped

Directions

  1. 1. Heat oil in large ovenproof skillet over medium-high heat. Pat chicken breasts dry and season with salt and pepper. Sear the chicken breasts and cook until nicely browned; about 4 to 6 minutes per side (depending on thickness). Transfer chicken breasts to a platter and cover loosely with foil.

  2. 2. Using the same pan (do not clean it out), sauté shallots over medium heat until translucent. Deglaze pan with chicken stock and wine. Simmer for about 5 minutes, scraping up any flavourful bits from bottom of pan. Add any accumulated chicken juices from platter to pan. Cut butter into pieces and whisk into sauce.

  3. 3. Add tarragon and remove pan from heat. Add salt and pepper to taste. Serve chicken with a drizzle of sauce.

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