Young sprigs of Tarragon from my garden in August. They are being used in everything exceopt Vanilla Ice Cream
Lemon Tarragon ChickenIngredients
2 skinned,boneless chicken breasts, halved (vertically)
Flour to coat chicken breast pieces
2 tbsns butter.
1 cup chicken broth
1 lemon (juice and one tspn. lemon zest)
1 to 1 1/2 tablespoons of tarragon (fresh) or
1 1/2 teaspoons dried tarragon (the recipe is best with fresh tarragon)
Preparation
---Rinse chicken breasts--pat dry with paper towels.
---Halve chicken breasts vertically (meat is thicker when cut vertically)
Using a paper bag, place about 1/3 cup of flour in the bag.
Place one chicken breast at a time in the bag, shake bag
to coat breast with flour.
--Saute’ the breasts in 2 tbspns butter.
--Remove chicken breasts to plate.
--Saute minced shallot in remaining butter, to golden color.
--Return chicken to pan with the shallots.
Add lemon juice and zest..
Gather up shallots, pan juices with the lemon added.
---Add chicken broth, a bit at a time, scraping and stirring to mix lemon juice
This addition is to make a good sauce, and the flour coating is to enhance the thickness of the sauce.
--Cook at least ten minutes so the chicken is tender, not dry.
--Finishing touch is to add the tarragon reserving about 1/2 teaspoon. Stir into sauce, cook at least one minute.
Serving--Add the reserved tarragon as garnish. You could always add about one half lemon, cut into slices as garnish, also.
This recipe multiplies well, up to 6 chicken breasts. Simply make sure you have a large enough pan.
DISCLAIMER:
The statements made here have not been approved by the Food and Drug Administration. These statements are not intended to diagnose, treat or cure or prevent any disease. This notice is required by the Federal Food, Drug and Cosmetic Act.
