- ½ cup finely chopped shallot (1 large)
- ½ cup unsalted butter, cut into 1/2-inch cubes
- ⅔ cups dry white wine
- 4 chicken breasts with skins
- 1 ½ teaspoons salt
- ¾ teaspoon black pepper
- ⅜ cups olive oil
- ½ cup chopped fresh tarragon
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1.33 tablespoons fresh lemon juice
1. Adjust oven rack to lowest position and heat oven to 450 degrees.
2. Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderate heat, stirring occasionally, until softened, about 2 minutes. Add wine and boil until most of liquid is evaporated, about 3 minutes. Set aside.
3. Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until beginning to smoke; swirl skillet to coat with oil. Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer. Turn chicken skin-side down and place skillet in oven. Roast until juices run clear when chicken is cut with paring knife, or thickest part of breast registers 160 degrees on instant-read thermometer, 15 to 18 minutes. Transfer chicken to platter, and let rest while making sauce.
4. Return shallot mixture to moderately low heat and add remaining 3 tablespoons butter, 1 cube at a time, whisking until incorporated. Remove from heat and whisk in tarragon, parsley, lemon juice, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon sauce over chicken
Pan-seared Chicken with Tarragon Butter Sauce. To import, drag image to your MacGourmet recipe box.