June 02, 2017
Lunch, Main Dish, Beans,
Poultry, Chicken, Dairy, Eastern European, Easy/Beginner Cooking, Ladies Luncheon, Weeknight Meals, Stove Top, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Wine, Green Beans, Butter/Margarine, Boneless Pieces, Spring more
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"Tarragon and chicken is a classic match, and this easy chicken dish is ready in thirty minutes. It's perfect for a mid-week meal. Mashed potatoes goes well with the sauce too."
Heat a little oil in a large non-stick frying pan. Season the chicken breasts with salt and pepper then cook until golden brown. Turn over and continue to cook until the chicken is just done, about 8 minutes, remove and keep warm in a low oven.
Add the shallots to the chicken pan and cook until softened. Add the wine then bubble until reduced by half. Whisk in the butter then stir through the tarragon and beans and season. Serve the chicken with the beans.
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