Chicken in a Tarragon Vinegar Sauce
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 2 tablespoons butter
- 2 chicken breast halves (with skin and bone)
- 3 shallots, chopped
- 1⁄2 cup tarragon vinegar
- 1 cup canned low sodium chicken broth
- 1 1⁄2 tablespoons chopped fresh tarragon
directions
- Melt butter in heavy medium skillet over medium-high heat.
- Sprinkle chicken with salt and pepper.
- Add to skillet and cook until golden, about four minutes per side.
- Transfer chicken to plate.
- Add shallots to skillet and sauté 30 seconds.
- Add vinegar; boil until reduced to a glaze, about two minutes.
- Stir in broth.
- Return chicken, skin side up, to skillet.
- Reduce heat to medium-low, cover and simmer until cooked through, about twelve minutes.
- Using tongs, transfer chicken to two plates.
- Add tarragon to liquid in skillet.
- Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about two minutes.
- Spoon sauce over chicken.
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