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“A delicious old favorite comfort food best served with warm biscuits.”

Ingredients Nutrition


  1. 1. Place chicken breast between 2 pieces of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with poultry seasoning, salt and pepper.
  2. 2. In a large non-stick skillet lighlty brown chicken in 1 tablespoon of olive oil, 2 or 3 minutes per side over medium to medium-high heat. Remove chicken and seet aside.
  3. 3. Add a little more olive oile and 1 tablespoon of butter to the skillet. Add vegetables and saute 5 minutes.
  4. 4. Add wine or 1/2 cup chicken broth and allow it to reduce by half, 1 or 2 minutes.
  5. 5. Add chicken back to the skillet and pour in 1 cup chicken broth. Cook chicken 5 or 6 minues more, until meat is tender yet cooked through. Stir in tarragon.
  6. 6. In a small mixing bowl combine flour with a splash of broth or water and stir into a thin paste. Add past to skillet and combine with juices using a whisk. Thicken to desired consistency, 1 or 2 minutes. Adjust seasong to taste with salt and pepper.
  7. 7. Serve over split biscuits.
  8. 7.

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