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Pan-seared chicken with tarragon butter sauce

Pan-seared chicken with tarragon butter sauce

1 shallot, finely chopped

1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes

1/3 cup dry white wine, such as Blue Nun

2 lb thin-sliced skinless boneless chicken breasts

Sea salt

Black pepper

3 tablespoons olive oil

1/4 cup chopped fresh tarragon

Couple of sprigs finely chopped fresh flat-leaf parsley

2 teaspoons fresh lemon juice

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.

Pat chicken dry and sprinkle all over lightly with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 3 or 4 batches, turning over once, until golden and just cooked through, about 2 minutes per batch. Transfer to a platter and tent with foil.

Return onion 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 a little salt and pepper. Spoon sauce over chicken.

Makes 4 to 6 servings.

— slightly modified from a recipe in the July 2005 issue of Gourmet