Pan-roasted Chicken Breast with Vinegar, Mustard, and Tarragon

Name: Pan-roasted Chicken Breast with Vinegar, Mustard, and Tarragon
Yield: makes 4 servings
Ingredients: 4 chicken breasts (about 6 ounces each), with or without skin, as preferred; Salt and pepper; 2 tablespoons canola or olive oil; 1 cup Chicken Stock (p. 206); 6 tablespoons apple cider or wine vinegar; 2 tablespoons butter, softened; 2 teaspoons Dijon mustard; 2 teaspoons coarsely chopped fresh tarragon leaves; 2 teaspoons snipped fresh chives, optional

December 14, 2011

This, to me, is the essence of French home cooking: a simple sauté and flavorful pan sauce made with vinegar, mustard, and tarragon (the quintessential French herb). If you can’t find fresh tarragon, you can use tarragon vinegar instead and finish the dish with chives, but it’s just better with fresh tarragon. For the best results be sure to use a flavorful Chicken Stock (p. 206). If yours tastes a little weak, start with two cups instead of one (as called for below) and let it reduce longer to concentrate the flavor.

Recipe notes

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