Chicken with Tarragon-Caper Sauce



  • 4 skinned, boned chicken breasts
  • 3 Tablespoons vegetable oil
  • 1/2 cup whipping cream
  • 1 Tablespoon capers
  • 1 teaspoon lemon juice
  • 1 tablespoon butter
  • 1/2 teaspoon dried tarragon

Place chicken between 2 sheets of heavy duty plastic wrap and flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
Cook chicken in oil in a large skillet over medium heat 5 minutes on each side or until done. Remove chicken to a serving platter, reserving drippings in skillet. Set chicken aside and keep warm.
Add whipping cream, capers and lemon juice to drippings in a skillet; bring to a boil. Removed from heat, add butter and tarragon stirring until butter melts.
Spoon sauce over chicken and serve.







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