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Sauteed Chicken Breasts With Tarragon Butter Sauce

Sauteed Chicken Breasts with Tarragon Butter Sauce

AuthorJim BrownPrep Time10 minsCook Time30 minsTotal Time40 mins

Chicken breasts don't have to be dry and miserable. The secret is to give them time to come up to temp before you cook them, don't over cook them, and the tarragon butter sauce seals the deal!

Kitchen Essentials

Prep

Be sure to take your chicken breasts out of the refrigerator 45 minutes before class starts and put them on a plate on top of a couple of paper towels.

We'll prep the veggies during class.

Ingredients

Sauteed Chicken Breasts
 4 Boneless Skinless Chicken Breasts
 Avocado Oil for Sauteing
 Salt & Pepper to Taste
Roasted Veggies
 2 Broccoli Crowns - Trimmed and Sectioned
 1 Red, Yellow or Orange Bell Pepper - Stem and Seeds Removed and Cut In to Wedges
 ½ lb Cremini Mushrooms - Cut in Half
 1 Red Onion - Sliced Thin
 EVOO
 Balsamic Vinegar - A Couple of Glugs - About 2 Tbsps
Butter Tarragon Sauce
 1 Shallot - Minced
 ½ cup White Wine
 ½ Lemon - Juiced
 ½ cup Butter
 2 tbsp Fresh Tarragon - Chopped
1

Preheat your oven to 430 Degrees.

Let the oven preheat while we're prepping the veggies.

We'll mince a shallot and take the tarragon off of the stem and chop it and put both of these aside for our sauce.

Trim the end off of the broccoli crowns and cut the broccoli along the florets taking care not to cut it into too small of pieces.

Cut the onion in half and then cut it into 1/4" slices.

Remove the stem and the seeds from the bell pepper and cut it into strips about 1/2" wide.

Cut the mushrooms in half.

Put all the veggies in a bowl and put enough EVOO in the bowl to coat the veggies but we're not trying to drown them - probably about 2 Tbsp and we'll add about 2 Tbsp of balsamic vinegar. Season with Salt & Pepper and spread them on a sheet tray.

When the oven comes up to temp - put the veggies in the oven and set a timer for 15 minutes to check on progress.

2

Hopefully you took the chicken out of the fridge 45 min - 1 hour ahead of time so it's coming up to temp.

We want to dry the chicken with paper towels and salt it.

You want to get the skillet hot before adding the avocado oil. We're going to add enough oil to have a thin layer along the bottom of the skillet. Having the skillet and the oil hot prior to adding the chicken helps keep the chicken from getting stuck to the skillet.

We're going to let the chicken cook undisturbed for a couple of minutes and we'll lower the heat to medium, medium-high. We'll cook them for about 4 - 5 minutes per side and we'll check them with the instant read thermometer to see how they're coming.

I'll pull mine when they get to 150 degrees because they continue to cook after they come off of the heat.

3

We'll remove the chicken to a baking sheet or plate and tent them with foil to keep them warm.

We'll pour off any excess oil and saute the shallot for about 30 seconds and then we'll add a generous pinch of salt and add the white wine and the lemon juice.

We'll bring it to a simmer and let it reduce by about half.

We'll reduce the heat to low and start adding in the butter a little at a time.

Once the butter is added, we'll add the tarragon and it's ready to eat!

Enjoy!

Ingredients

Sauteed Chicken Breasts
 4 Boneless Skinless Chicken Breasts
 Avocado Oil for Sauteing
 Salt & Pepper to Taste
Roasted Veggies
 2 Broccoli Crowns - Trimmed and Sectioned
 1 Red, Yellow or Orange Bell Pepper - Stem and Seeds Removed and Cut In to Wedges
 ½ lb Cremini Mushrooms - Cut in Half
 1 Red Onion - Sliced Thin
 EVOO
 Balsamic Vinegar - A Couple of Glugs - About 2 Tbsps
Butter Tarragon Sauce
 1 Shallot - Minced
 ½ cup White Wine
 ½ Lemon - Juiced
 ½ cup Butter
 2 tbsp Fresh Tarragon - Chopped

Directions

1

Preheat your oven to 430 Degrees.

Let the oven preheat while we're prepping the veggies.

We'll mince a shallot and take the tarragon off of the stem and chop it and put both of these aside for our sauce.

Trim the end off of the broccoli crowns and cut the broccoli along the florets taking care not to cut it into too small of pieces.

Cut the onion in half and then cut it into 1/4" slices.

Remove the stem and the seeds from the bell pepper and cut it into strips about 1/2" wide.

Cut the mushrooms in half.

Put all the veggies in a bowl and put enough EVOO in the bowl to coat the veggies but we're not trying to drown them - probably about 2 Tbsp and we'll add about 2 Tbsp of balsamic vinegar. Season with Salt & Pepper and spread them on a sheet tray.

When the oven comes up to temp - put the veggies in the oven and set a timer for 15 minutes to check on progress.

2

Hopefully you took the chicken out of the fridge 45 min - 1 hour ahead of time so it's coming up to temp.

We want to dry the chicken with paper towels and salt it.

You want to get the skillet hot before adding the avocado oil. We're going to add enough oil to have a thin layer along the bottom of the skillet. Having the skillet and the oil hot prior to adding the chicken helps keep the chicken from getting stuck to the skillet.

We're going to let the chicken cook undisturbed for a couple of minutes and we'll lower the heat to medium, medium-high. We'll cook them for about 4 - 5 minutes per side and we'll check them with the instant read thermometer to see how they're coming.

I'll pull mine when they get to 150 degrees because they continue to cook after they come off of the heat.

3

We'll remove the chicken to a baking sheet or plate and tent them with foil to keep them warm.

We'll pour off any excess oil and saute the shallot for about 30 seconds and then we'll add a generous pinch of salt and add the white wine and the lemon juice.

We'll bring it to a simmer and let it reduce by about half.

We'll reduce the heat to low and start adding in the butter a little at a time.

Once the butter is added, we'll add the tarragon and it's ready to eat!

Enjoy!

Sauteed Chicken Breasts with Tarragon Butter Sauce
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