Thomas Keller's Chicken Breasts with Tarragon

Ingredients

• 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

Procedures

1. In a small bowl, combine the paprika and curry powder. Sprinkle the mixture over both sides of the chicken breasts. If time permits, cover and refrigerate for a couple hours.
2. Lay the chicken breasts between two large pieces of plastic wrap and gently pound them until they are uniformly of 1/4-inch thickness. Season both sides liberally with salt.
3. Preheat an over to 200F, and place a baking sheet with a cooling rack set over it in the center. In a large (14-inch) skillet, heat a film of canola oil over high heat until almost smoking. Lay two of the chicken breasts presentation (smooth) side down into the pan and cook until golden, 1-2 minutes. Flip the breasts and cook the other side until golden, being careful not to overcook the thin breasts. Transfer to the rack, add a little more oil to the pan if needed, and repeat with the other breasts.
4. Pour out any remaining oil in the pan and add 1 tablespoon of butter. Add the shallot and cook until just soft, about 3 seconds, then add the wine and cook until reduced by half.
5. Add the chicken stock, bring to a boil, and reduce until thickened to a sauce consistency. Stir in the chopped tarragon and remove from the heat. Add the remaining butter and swirl the pan until just melted into a glossy sauce. Pour in any accumulated juices on the baking sheet and swirl to combine.
6. Arrange the chicken on a platter, pour the sauce over it, and serve immediately.
   
   Source: http://www.seriouseats.com/recipes/2012/08/thomas-kellers-chicken-breasts-with-tarragon.html

Creamy Mustard and Tarragon Chicken

This dish is a yummy dish with simple ingredients. The hardest part was probably making sure the chicken was cooked through. It smelled delicious was cooking and tasted great.

• 4 boneless chicken breasts
• Salt and pepper
• 1/4 cup flour
  
• 1 Tsp olive oil
  
• 1 Tsp butter
• 1/4 cup shallot, finely chopped
• 1 small clove of garlic, minced
• 1/2 cup chicken broth
• 1/2 cup dry white wine
• 1 Tsp whole grain mustard
• 2 Tsp sour cream (I used fat free)
• 1 1/2 teaspoon dried tarragon

1. Place flour on rimmed plate and season with salt and pepper. Coat the chicken in flour.
2. Heat butter and oil over medium-high heat in large skillet. Brown chicken in hot fat, about 3 minutes on each side. Transfer chicken to plate and tent with foil.
3. Reduce pan heat to medium and add shallots and garlic. Cook until softened. Deglaze pan by pouring chicken broth into pan and scraping off any brown bits stuck to the bottom the pan.
4. Add wine and bring to simmer. Cook until the liquid is reduced by half. Return the chicken and any accumulated juices to the pan. Simmer over low heat until the chicken is cooked through, 3-4 minutes.
5. Remove chicken from pan to serving platter. Whisk mustard and sour cream into sauce, and stir in tarragon. Season with salt and pepper, and spoon over chicken.

Rating: 5 stars out of 5

Source: http://allrecipes.com/Cook/13757341/BlogEntry.aspx?postid=80042