4.5
(4)
Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Arrange the chicken on a platter, pour the sauce over it, and serve immediately.
Your folders
gourmettraveller.com.au
2 hours, 40 minutes
Your folders
bigoven.com
5.0
(1)
Your folders
thefoodxp.com
Your folders
finedininglovers.com
3.5
(4)
Your folders
cooking.nytimes.com
5.0
(1.1k)
Your folders
food.com
5.0
(6)
35 minutes
Your folders
foodnetwork.com
4.3
(9)
20 minutes
Your folders
keepingitsimpleblog.com
5.0
(4)
15 minutes
Your folders
rachelcooks.com
40 minutes
Your folders
tasteofhome.com
4.9
(29)
20 minutes
Your folders
today.com
3.9
(103)
15 minutes
Your folders
girlwiththeironcast.com
4.3
(13)
30 minutes
Your folders
cooking.nytimes.com
4.0
(902)
Your folders
andy-cooks.com
5.0
(64)
Your folders
kitchensanctuary.com
5.0
(1)
20 minutes
Your folders
tasteofhome.com
6 hours
Your folders
cooking.nytimes.com
5.0
(2.5k)
Your folders
lacucinaitaliana.com
5.0
(1)
Your folders
cooking.nytimes.com
5.0
(698)