Sauteed Chicken Breasts with Tarragon & Curry
Slice the chicken breasts lengthwise before using the dry rub. Serve with rice. A salad with fennel would be delicious with the tarragon.
INGREDIENTS
1 tbsp sweet paprika
1 tbsp Madras curry powder
6 large (about 6 ounces each) or 12 small (about 3
ounces each) boneless, skinless chicken breasts
Kosher salt
Canola oil
3 tablespoons unsalted butter
1 tablespoon minced shallot
¼ cup dry white wine
1 cup chicken stock
1 tablespoon coarsely chopped tarragon plus 1
tablespoon whole tarragon leaves
Splash of madeira (optional)
Freshly ground black pepper
PREPARATION
- In a small bowl mix together paprika and curry powder, and sprinkle on both sides of chicken breasts; cover and refrigerate for 2 hours.
- Place 2 breasts on large sheet of plastic wrap, cover with more plastic and pound with a mallet until they are about 1/4-inch thick. Repeat with remaining breasts. (Chicken may be wrapped and refrigerated for up to 12 hours.)
- Preheat oven to 200 degrees. Season chicken on both sides with salt. In a large skillet over medium-high heat, add enough canola oil to film the bottom of pan. Working in batches, without crowding, place breasts smooth side down and let cook until golden brown, 1 to 1 1/2 minutes. Turn and cook for another 1 to 1 1/2 minutes. Transfer to a baking sheet and keep warm in oven.
- Wipe out skillet and return to medium heat. Add 1 tablespoon of butter and shallot, and sauté for 30 seconds, swirling pan to coat shallot with butter. Add wine, raise heat to medium-high, and cook until wine is reduced by half, about 1 minute. Add stock, bring to boil, and cook until reduced and slightly thickened, 1 to 2 minutes.
- Stir in chopped tarragon, remaining 2 tablespoons butter, and any juices that have accumulated on baking sheet. Swirl to melt butter, and season to taste with salt and pepper. Arrange chicken on a warmed platter, pour sauce over it, and garnish with whole tarragon leaves.
