“I liked that it was easy to make and didn’t take a lot of time to prepare. Quick and easy are definites in our house!” Christine Fisher, mom of Ava, 5, and Jack, 3, Cambridge, Ont.
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3-Step Skillet Chicken Breasts with Fancy Herb Sauce and Polenta
This easy supper dresses up plain, boneless chicken breasts in a beautiful and super-easy tarragon pan sauce. If your Junior Eater has a picky palate, try using parsley for the pan sauce to start. Instant polenta prepared according to package instructions makes a speedy side.
Loading ...January 6th, 2010
By LeeAnne Wright
Servings
6Prep Time
Prep to table time: 20 minutesIngredients
Directions
Heat oil in large ovenproof skillet over medium-high heat. Pat chicken breasts dry and season with salt and pepper. Sear the chicken breasts and cook until nicely browned; about 4 to 6 minutes per side (depending on thickness). Transfer chicken breasts to a platter and cover loosely with foil.
Using the same pan (do not clean it out), sauté shallots over medium heat until translucent. Deglaze pan with chicken stock and wine. Simmer for about 5 minutes, scraping up any flavourful bits from bottom of pan. Add any accumulated chicken juices from platter to pan. Cut butter into pieces and whisk into sauce.
Add tarragon and remove pan from heat. Add salt and pepper to taste. Serve chicken with a drizzle of sauce.
Nutrients Per Serving
544 calories, 30 g fat, 20 mg calcium, 550 mg sodium, 2 g carbohydrates, 0 g fibre, 60 g protein. Excellent source of niacin, magnesium and zinc.
Photo by Edward Pond
Copyright © 2012 St. Joseph Media. All Rights Reserved.