The BEST Chicken ever

Posted by Melissa Baumgart

I know this month has nothing to do with food.  But my life has everything to do with food.  I love food.  I love healthy food, totally crappy food, junk food, local and organic food.  I love it all.  That's exactly why "losing weight" month is going to be so hard.  Thanks, Amy.

Tonight, I turned to one of my most faithful cookbooks, Ad Hoc at Home, by Thomas Keller.  Once again, I made the always spectacular and easy, Sauteed Chicken Breasts with Tarragon.  The spices are unexpected, and I have found even the most unadventurous palate to enjoy this dish.  (Only if you don't tell them what's in it.)

Please make this tonight...and enjoy!

Sauteed Chicken Breasts with Tarragon
Adapted from Ad Hoc at Home by Thomas Keller

Ingredients
1 teaspoon sweet paprika
1 teaspoon yellow curry
6 large chicken breasts, boneless and skinless (about 6 ounces each)
Kosher salt
Canola oil
3 Tablespoons unsalted butter
1 Tablespoons minced shallot
1/4 cup dry white wine
1 cup chicken stock
1 Tablespoon coarsely chopped tarragon, plus 1 Tablespoon
Freshly ground black pepper

Mix together the paprika and the curry in a small bowl.  Season the chicken breasts with the mixture.  (Thomas says to refrigerate for two hours....I did not, since I was in a hurry.)

Place chicken in ziplock bags and using a meat pounder, pound to about a 1/4 inch thick.  (This really gives you a workout! And I never got mine that thin.)

Preheat the oven to 200 degrees (I used 300 degrees since my chicken never got thin enough).  Set a cooling rack over a baking sheet.

Heat canola oil (or olive oil should be fine) in a cast iron skillet over medium-high heat.  You may need two pans, or to work in batches.  Add the chicken to the pan, smooth side down,  and cook for 2 minutes.  Turn and cook again until golden, another 2 minutes.  Since mine were thick, I left them a few minutes longer.  Transfer to a the rack to keep warm.

Wipe any oil or bits out of the pan.  Melt 1 Tablespoon of butter in the pan on medium and add in the shallots.  After 30 seconds, add in the wine, and reduce to half.  Once reduced, turn up the heat and add in the chicken stock.  Boil and cook until slightly thickened.  Stir in the chopped tarragon, any chicken droppings from the pan in the oven,  and the remaining 2 Tablespoons of butter.

Arrange on a platter and pour the sauce over.  Top with the remaining fresh tarragon.