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Tarragon Chicken

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 20 min
  • $$
Gatheredtable
adapted from Lola Mike (Mary's mom)

Ingredients

  • 3 cloves of garlic, minced
  • 6 scallions, finely chopped
  • 7 fresh tarragon sprigs, chopped
  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 3/4 cup dry white wine
  • sea salt and black pepper, to taste
  • 1 cup heavy cream

Directions

Prep: 1. Chop garlic, scallions, fresh tarragon. Make: 1. Heat oil and butter in large frying pan with matching lid. 2. Gently (don't let it brown) sauté garlic, scallions, and 1 teaspoon tarragon. 3. Add chicken, cook for 5-7 minutes, scraping so nothing burns. 4. Flip chicken over, add white wine, then sprinkle 1 teaspoon salt on. 5. Simmer with lid on for about 10 minutes. 6. Check chicken for doneness. 7. Turn heat to low, and stir in cream, remaining tarragon, and a pinch of black pepper. 8. Serve and enjoy. Great with crusty bread to enjoy the sauce.

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