Tarragon, with its anise-like flavor, is a natural with tomatoes. Here, cherry tomatoes, fresh tarragon and tarragon vinegar, shallots, and olive oil are whisked together to make a warm vinaigrette and drizzled over chicken breasts. You can turn this into a sumptuous warm salad by tossing the sliced chicken with the vinaigrette and salad greens. This is a wonderful summer recipe, so simple that it is made in minutes.
- 1 1/2 tablespoons olive oil
- 6 boneless, skinless chicken breasts (6 to 8 ounces each)
- Coarse salt and freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 shallot, minced
- 2/3 cup Chicken Stock
- 3 tablespoons tarragon vinegar, or more to taste
- 3 tablespoons chopped fresh tarragon
- 1 1/2 cups cherry tomatoes
Heat the olive oil in a large frying pan over medium heat. Add the chicken
and cook, turning occasionally, until cooked through, 8 to 10 minutes.
Season to taste with salt and pepper. Place on a platter and cover with foil
to keep warm while you make the vinaigrette.
In the same pan, heat the extra virgin olive oil over medium heat. Add the
shallot and cook until soft, about 3 minutes. Add the chicken stock and
simmer until reduced by half, 1 to 2 minutes. Add the vinegar, tarragon, and
tomatoes and stir just until warm, about 10 seconds. Remove from the heat
and season with salt and pepper, and additional vinegar if needed.
Slice each chicken breast on the diagonal into 5 to 6 pieces. Fan them on
individual plates. Drizzle the vinaigrette onto the chicken breasts and
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
296 calories; 13g total fat; 99mg cholesterol; 134mg sodium; 3g carbohydrates; 0g fiber; 41g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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