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Ingredientes
- 2 Tbsp. butter - (1/4 stick)
- 2 x chicken breast halves with skin and bone Salt to taste Freshly-grnd black pepper to taste
- 3 x shallots minced
- 1/2 c. tarragon vinegar
- 1 c. canned low-salt chicken broth
- 1 1/2 Tbsp. minced fresh tarragon
Direcciones
- Heat butter in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add in to skillet and cook till golden brown, about 4 min per side. Transfer chicken to plate.
- Add in shallots to skillet and saute/fry 30 seconds. Add in vinegar; boil till reduced to glaze, about 2 min. Stir in broth. Return chicken, skin-side up, to skillet. Reduce heat to medium-low, cover and simmer till cooked through, about 12 min.
- Using tongs, transfer chicken to 2 plates. Add in tarragon to liquid in skillet. Increase heat to medium-high; boil uncovered till liquid is slightly reduced, about 2 min. Spoon sauce over chicken.
- This recipe yields 2 servings;
- can be doubled.
- Comments: Accompany this with roasted red-skinned potatoes and steamed green beans. Finish with chocolate-glazed cream puffs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 2 servings | |
| Calories 377 | |
| Calories from Fat 225 | 60% |
| Total Fat 25.21g | 32% |
| Saturated Fat 11.24g | 45% |
| Trans Fat 0.17g | |
| Cholesterol 120mg | 40% |
| Sodium 209mg | 9% |
| Potassium 497mg | 14% |
| Total Carbs 2.68g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.4g | 0% |
| Protein 31.85g | 51% |
