Dinner

Pan-Seared Chicken Breasts with Vermouth and Tarragon Sauce is for Dinner.

Pan-Seared Chicken Breasts with Vermouth and Tarragon Sauce takes several minutes to prepare.

Pan-Seared Chicken Breasts with Vermouth and Tarragon Sauce takes several minutes to cook.

Pan-Seared Chicken Breasts with Vermouth and Tarragon Sauce makes 4 servings.

The ingredients for Pan-Seared Chicken Breasts with Vermouth and Tarragon Sauce are:

Chicken
1/2 cup all-purpose flour
4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed
2 tablespoons vegetable oil

Vermouth Sauce
1 tablespoon vegetable oil
1 shallot , minced
Table salt
3/4 cup low-sodium chicken broth
1/2 dry vermouth or white wine
3 tablespoons unsalted butter , cut into 3 pieces and chilled
2 teaspoons minced fresh tarragon or 1 teaspoon dried
Ground black pepper

Here is how you make Pan-Seared Chicken Breasts with Vermouth and Tarragon Sauce:

1. For the chicken: Adjust an oven rack to the lower-middle position and heat the oven ot 200 degrees. Spread the flour in a shallow dish.2. Pound the thicker ends of the breasts as needed to make the breast uniform in thickness. Pat dry with paper towels, then season with salt and pepper. Dredge through the flour to coat and shake off any excess.3. Heat the oil in a 12-inch skillet over medium-high heat until just smoking. Add the chicken and cook until light golden brown on both sides, about 10 minutes. Transfer the chicken to a plate and and keep warm in the oven.4. For the sauce: Add the oil to the skillet and return to medium-high heat until shimmering. Add the shallot and 1/4 teaspoon salt and cook until softened, about 2 minutes. Stir in the broth and vermouth, scraping up any browned bits, and simmer until reached and slightly syrupy, about 8 minutes.5. Stir in any accumulated chicken juice. Turn the heat to low and whisk in the butter, one piece at a time. Off the heat, stir in the tarragon and season with salt and pepper. Spoon the sauce over the chicken before serving.Number of Servings: 4Recipe submitted by SparkPeople user SSTEWARTNIX.

The nutritional information for Pan-Seared Chicken Breasts with Vermouth and Tarragon Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 498.3

• Total Fat: 22.3 g
• Cholesterol: 161.1 mg
• Sodium: 919.7 mg
• Total Carbs: 8.7 g
• Dietary Fiber: 0.6 g
• Protein: 55.9 g