Flourless Chocolate Cake with Whipped Cream and RaspberriesDiet, Schmiet. Some foods are worth breaking New Year's Resolutions - and this cake definitely fits the bill. Delicious, decadent, and drop-dead gorgeous, this cake is one of my favorite go-to recipes whenever I need the perfect finale for a celebratory meal.
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Lemon Tarragon Chicken
Lots of lemon and just a hint of tarragon combine for a simple and elegant chicken dish with a to-die-for sauce that is fantastic over rice or pasta. Add a green vegetable and a salad for an elegant but easy meal. I normally am a huge advocate for using fresh herbs in recipes, but when it comes to tarragon it is one of the herbs I almost always use dried rather than fresh with excellent results. If you have fresh tarragon, you can substitute a tablespoon of finely minced leaves. This preparation is also good for boneless, skinless chicken thighs or turkey cutlets - just adjust the cooking time slightly to make sure the poultry is cooked through before serving.
1 tablespoon olive oil
1 tablespoon butter
Salt
Freshly ground black pepper
6 boneless, skinless chicken breasts pounded flat
Juice and freshly grated zest from 3 lemons
1 cup dry white wine
1 teaspoon crumbled dried tarragon leaves
1/4 cup chicken stock, broth, or water
2 tablespoons cornstarch
Lemon slices for garnish (optional)
Heat a large skillet over medium high heat. Add the olive oil and butter to the pan and heat until the butter is melted. Salt and pepper the chicken breasts and add them to the skillet. Quickly brown the chicken on both sides, then add the lemon juice, wine, and tarragon to the pan. Deglaze the pan with the liquid, removing any dried browned bits from the bottom of the pan. Bring the mixture to a boil, and then reduce the heat to medium. Cover and simmer for 10-12 minutes, or until the chicken is cooked through. Place the chicken on a serving platter and cover with foil to keep warm while finishing the sauce. In a small bowl whisk together the chicken stock and cornstarch until smooth. Whisk the mixture into the skillet and simmer until the sauce comes to a boil and thickens. Return the chicken and any juices collected on the platter to the skillet and rewarm. Flip the chicken to coat evenly with the sauce before serving with optional lemon slices for a garnish.
Makes 6 servings.
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
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