Chicken cooks gently in a buttery tarragon sauce in this easy herb-infused recipe.
- 2 large bone-in chicken breasts, cut in half to make quarters
- 5 tablespoons butter
- 1/2 cup white wine
- 1/2 onion, chopped into small pieces
- 1/4 cup chopped fresh tarragon, plus extra for garnish
- Salt and pepper to taste
- Melt 4 tablespoons butter over medium high heat in a heavy deep skillet. Add chicken and cook for 4 minutes on each side until browned.
- Reduce heat to medium low and cover the skillet. Cook until chicken is done, about 20 minutes (I like to check with an instant read thermometer, which should read 165 degrees).
- Remove chicken and add wine and onion. Turn the heat up to medium high and cook the sauce for about five minutes. Whisk in the remaining tablespoon of butter until melted.
- Stir in the chopped tarragon and return the chicken to the skillet. Simmer over medium low heat until the chicken is warmed and covered with sauce. Taste the sauce and add salt and pepper as needed.
- Place the chicken on warmed plates or a platter and drizzle the pan sauce on top. Garnish with tarragon leaves and serve at once.