Chicken with Tarragon & Vermouth

By Jennifer Armentrout Fine Cooking Issue 63

If you’re looking for something to satisfy your taste buds, but you don’t want to spend hours creating it, sliced chicken breast plus a quick pan sauce is an excellent option. Chicken and tarragon are a classic French combination, and the accompaniments can be easy, too; this dish goes well with everything from potatoes to pilafs.

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

½ cup dry vermouth or dry white wine

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

2 tsp. chopped fresh tarragon

Directions at finecooking.com

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