Thomas Keller's Chicken Breasts with Tarragon Recipe

• 분량: 4 servings
• 총 시간: 20 minutes

재료

1 teaspoon sweet paprika

1 teaspoon yellow curry powder

4 large (about 8 ounces each) boneless, skinless chicken breasts

Kosher salt

Canola oil

3 tablespoons unsalted butter

1 tablespoon minced shallot

1/4 cup dry white wine

1 cup chicken stock

1 tablespoon chopped fresh tarragon

Freshly ground black pepper

방향

In a small bowl, combine the paprika and curry powder. Sprinkle the mixture over both sides of the chicken breasts. If time permits, cover and refrigerate for a couple hours.

Lay the chicken breasts between two large pieces of plastic wrap and gently pound them until they are uniformly of 1/4-inch thickness. Season both sides liberally with salt.

Preheat an over to 200F, and place a baking sheet with a cooling rack set over it in the center. In a large (14-inch) skillet, heat a film of canola oil over high heat until almost smoking. Lay two of the chicken breasts presentation (smooth) side down into the pan and cook until golden, 1-2 minutes. Flip the breasts and cook the other side until golden, being careful not to overcook the thin breasts. Transfer to the rack, add a little more oil to the pan if needed, and repeat with the other breasts.

Pour out any remaining oil in the pan and add 1 tablespoon of butter. Add the shallot and cook until just soft, about 3 seconds, then add the wine and cook until reduced by half.

Add the chicken stock, bring to a boil, and reduce until thickened to a sauce consistency. Stir in the chopped tarragon and remove from the heat. Add the remaining butter and swirl the pan until just melted into a glossy sauce. Pour in any accumulated juices on the baking sheet and swirl to combine.

Arrange the chicken on a platter, pour the sauce over it, and serve immediately.

영양 정보

• 1회 제공량: serves 4
• 칼로리: 532 kcal
• 지방 전체: 23 g
• 포화 지방: 8 g
• 불포화 지방: 0 g
• 콜레스테롤: 217 mg
• 나트륨: 649 mg
• 탄수화물 전체: 4 g
• 식이섬유: 1 g
• 총 당류: 1 g
• 단백질: 72 g