Preheat oven 200, rack in lower-middle position. Spread flour in shallow dish.
Pound chicken thin, pat dry, season with S&P, flour to coat, shake off excess.
Heat oil in skillet over medium- high heat until just smoking. Add chicken and cook until light golden brown on both sides, about 10 minutes. Transfer to plate and keep warm in oven.
SAUCE: add oil to skillet and return to medium-high heat until shimmering. Add shallots and a1/4 teaspoon of salt and cook until softened, about 2 minutes. Stir in broth and vermouth scraping up brown bits and simmer about 8 minutes.
Stir in any accumulated chicken juice. Turn heat to low and whisk in butter one piece at a time. Off heat stir in tarragon and season with S&P. spoon sauce over chicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (397g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 161 (45%)|
|Amt Per Serving||% DV|
|Total Fat 17.9g||24 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 91.3mg||28 %|
|Sodium 869.3mg||30 %|
|Potassium 552.4mg||15 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 13.4g|
|Protein 32.3g||46 %|
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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: 360
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