Preparation:
Pound chicken between sheets of waxed paper to 1/4-inch thickness. Melt butter with oil in heavy large skillet over medium-high heat. Add garlic and stir 1 minute. Season chicken with salt and pepper. Add to skillet and cook until golden brown, about 2 minutes per side. Add broth, 2 tablespoons tarragon and lemon juice and simmer until chicken is cooked through, turning once, about 5 minutes. Transfer chicken to plate. Tent with foil to keep warm. Add cream to skillet and boil until reduced to sauce consistency, about 10 minutes. Spoon sauce over chicken. Sprinkle with remaining 1 tablespoon tarragon.
Prep Time: 10 minutes Cook Time: 20 minutes Makes: 4 servings This recipe is as rich and delicious as it is easy. Serve it with a tomato salad and some roasted vegetables. |
