Total Steps
6
Ingredients
9
Tools Needed
3
Ingredients
- 2 teaspoons garlic flavored oil
- 2-4 scallions thinly sliced
- 1/2 teaspoon freeze-dried tarragon
- 2 fillets skinless, boneless chicken breasts
- 1/3 cup vermouth or white wine
- 1/4 teaspoon table salt or kosher salt
- 1/2 cup heavy cream
- fresh white pepper(optional)
- 2 teaspoons chopped fresh tarragon or fresh parsley
Instructions
Step 1
Heat the garlic flavored oil in a frying pan with a lid, ensuring the pan is snugly sized for the chicken breasts.
Step 2
Add scallions, stir, then sprinkle in freeze-dried tarragon. Stir again and cook for 1 minute in the garlic flavored oil, stirring occasionally.
Step 3
Place chicken fillets into the pan, curved side down. Cook for 5 minutes, ensuring scallions do not burn (if they start to burn, scrape them onto the chicken pieces).
Step 4
Turn chicken breasts over and add vermouth (or white wine). Let it bubble up, then add salt. Cover with the lid, reduce heat to low, and gently simmer for 13-15 minutes until chicken is cooked through.
Step 5
Remove chicken breasts to warmed plates. Bring the remaining liquid in the pan to a boil. Add heavy cream and stir well, then sprinkle in more tarragon and fresh white pepper. Cook for a couple of minutes.
Step 6
Pour the sauce over the chicken breasts. Finish with a scattering of fresh tarragon (or fresh parsley) before serving.