Pan-Seared Chicken with Tarragon Butter Sauce

Ingredients for Pan-Seared Chicken with Tarragon Butter Sauce

• 40g finely chopped shallot (1 large)

• 1/2 stick (60g ) unsalted butter, cut into 1/2-inch cubes

• 80ml de vino blanco seco

• 900g thin-sliced skinless boneless chicken breasts (also called cutlets)

• 3/4 cucharaditas de sal

• 3/8 teaspoons black pepper

• 3 cucharadas de aceite de oliva

• 60ml chopped fresh tarragon

• 1 tablespoon finely chopped fresh flat-leaf parsley

• 2 cucharaditas de jugo de limón fresco

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 with 1/2 teaspoons salt and 1/4 teaspoons 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 as cooked to a platter and keep warm, loosely covered with foil.

Return shallot mixture to moderately low heat and add remaining 45ml butter, 1 cube at a time, whisking until incorporated. Remove from heat and whisk in tarragon, parsley, lemon juice, and remaining 1/4 teaspoons salt and 1/8 teaspoons pepper. Spoon sauce over chicken.

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