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Trim any excess fat from chicken. Rinse and pat dry with paper towels. One at a time, place a chicken breast half between 2 sheets of waxed paper or plastic wrap. Using a rolling pin, flatten to an even thickness of about ?". In a large saute pan or fry pan over medium-high heat, melt butter with olive oil. When hot, add chicken, season with salt and pepper and saute gently, turning once, until chicken is golden and opaque throughout and juices run clear when meat is pierced with a knife, about 3 min. per side. Transfer to a warmed plate and keep warm. Pour off any excess fat from pan and place pan over medium-low heat. Add shallot and saute, stirring, until translucent, 1-2 min. Add tarragon and cream, increase heat to medium and stir with a wooden spoon, scraping up any browned bits from pan bottom and blending well,. Cook, stirring, until bubbling and thickened slightly, 2-3 min. Season with salt and pepper and a squeeze of lemon juice. Return chicken to pan and turn each breast several times in sauce until well coated and hot. Transfer to a warmed serving plate or individual plates and spoon remaining sauce over chicken. Sprinkle with parsley and serve immediately.
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Serving Size: 1 Serving (273g) | ||
Recipe Makes: 4 | ||
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Calories: 375 | ||
Calories from Fat: 133 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 6.5g | 33 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 164.9mg | 51 % | |
Sodium 162.3mg | 6 % | |
Potassium 660.4mg | 17 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.3g | ||
Protein 55.2g | 79 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 375
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