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Tarragon Chicken |
FOOD
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1 to 1-1/4 lbs. boneless chicken breasts 2 teaspoons dried tarragon leaves 1/2 teaspoon salt, or to taste 1/2 teaspoon black pepper 1-1/4 cups all-purpose flour 3 tablespoons olive oil 1/2 cup dry vermouth Italian parsley Lemon slices Trim all fat from chicken. Cut into 3 x 1-1/2 inch pieces. Place between two sheets of plastic wrap and pound firmly with mallet or broad side of heavy chef's knife, making sure all pieces end up the same thickness. Rub tarragon leaves together between fingers. Sprinkle half on chicken, then press gently into chicken (both sides). Sprinkle with salt and pepper. Pour flour onto flat dish. Place each piece of chicken onto flour, turning to coat both sides. Shake off excess. In large skillet heat oil over high heat. Add chicken a few pieces at a time; don't crowd. Brown on both sides. Heat 3-4 minutes until chicken is cooked through. Transfer to serving platter, keeping warm. Remove remaining oil frompan. Reduce heat. Add vermouth to skillet. Cook over low heat, stirring and scraping pan until heated through (about 3 minutes). Pour over chicken. Serve garnished with parsley and lemon. |
Copyright 2004 Chris A. Hawley |
