8 thin chicken breasts (600g)
1 tablespoon of butter
2 tablespoons of olive oil
1/2 cup of finely chopped green onion
1 1/2 cups of heavy cream (360ml)
3/4 cup of white dry wine (180ml)
2 tablespoons of fresh tarragon, chopped, or 1 tablespoon of dried tarragon
Salt and black pepper to taste
For the sauce
2 cups of Porto wine (480ml)
6 tablespoons of butter (75g)
1 tablespoon of fresh tarragon or 1/2 tablespoon of dried tarragon
1 1/2 tablespoons of shallot
Salt and black pepper to taste
8 thin chicken breasts (600g)
1 tablespoon of butter
2 tablespoons of olive oil
1/2 cup of finely chopped green onion
1 1/2 cups of heavy cream (360ml)
3/4 cup of white dry wine (180ml)
2 tablespoons of fresh tarragon, chopped, or 1 tablespoon of dried tarragon
Salt and black pepper to taste
For the sauce
2 cups of Porto wine (480ml)
6 tablespoons of butter (75g)
1 tablespoon of fresh tarragon or 1/2 tablespoon of dried tarragon
1 1/2 tablespoons of shallot
Salt and black pepper to taste
Season the chicken with salt and pepper. Reserve
In a large skillet, melt the butter with olive oil
Add the green onion and sauté for 1 minute
Add the chicken breasts and cook for 2 minutes on each side, or until they're cooked through
Transfer the chicken to a serving dish. Reserve
Combine the cream, wine, and tarragon in the skillet
Simmer for about 10 minutes, or until the sauce thickens
Season with salt and pepper. Reserve
Prepare the sauce: In a pan, bring the Porto wine to a simmer
When it starts to boil, add the butter, tarragon, and shallot
Stir and let it simmer for about 15 minutes, or until the mixture reduces by two-thirds
Remove from heat, season with salt and pepper, and stir vigorously with a wooden spoon or spatula
Add the chicken breasts back to the skillet
Stir and warm through for 1 minute
Serve the chicken with the sauce in four plates
Top each plate with additional sauce
Serve immediately
829 calories per serving
