Chicken breast with vermouth and tarragon sauce

4 servings

45 minutes

Chicken breast with vermouth and tarragon sauce is a refined dish of Italian cuisine that combines the tenderness of white meat with the rich aromas of fragrant tarragon and the bitterness of dry vermouth. This recipe embodies the art of balancing flavors: the softness of butter, the sweetness of shallots, and the expressive freshness of herbs create a harmonious palette. The combination of vermouth and tarragon is believed to have come from French traditions but gained a new resonance in Italy, becoming the basis for elegant sauces for white meat. Serving such a dish evokes restaurant sophistication, while the cooking process is simple and accessible even for home cooks. It is perfect for a romantic dinner or festive gathering, enhancing the dish's flavor with a glass of white wine.

Energy value per serving

• Calories: 641.5
• Proteins: 61.8g
• Fats: 33.5g
• Carbohydrates: 17.2g

Ingredients

• Wheat flour: 0.5 glass
• Chicken breast: 4 pc
• Vegetable oil: 3 tbsp
• Shallots: 1 head
• Chicken broth: 0.8 glass
• Dry vermouth: 0.5 glass
• Unsalted butter: 3 tbsp
• Tarragon leaves: 5 g
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Preheat the oven to 90 degrees. Pour the flour into a shallow dish.

   Required ingredients:

   • Wheat flour: 0.5 glass

2. Slightly pound the thick edge of the breast to make its width uniform. Then dry with paper towels, season with salt and pepper. Next, coat in flour and shake off the excess.

   Required ingredients:

   • Chicken breast: 4 pieces
   • Ground black pepper:  to taste
   • Salt:  to taste

3. In a 30 cm diameter skillet, heat 2 tablespoons of vegetable oil, then add the chicken breasts and fry for about 10 minutes until golden brown on both sides. Place on a plate and put in the oven to keep warm.

   Required ingredients:

   • Vegetable oil: 3 tablespoons
   • Chicken breast: 4 pieces

4. To prepare the sauce, heat the remaining vegetable oil in a pan over medium-high heat. Add chopped shallots, salt, and sauté for 2 minutes. Pour in the broth, vermouth, and cook for about 8 minutes until the mixture thickens to a syrup-like consistency.

   Required ingredients:

   • Vegetable oil: 3 tablespoons
   • Shallots: 1 head
   • Chicken broth: 0.8 glass
   • Dry vermouth: 0.5 glass

5. Reduce the heat and stir in one tablespoon of butter at a time. Remove from heat, add chopped tarragon, and season with salt and pepper. When serving, drizzle this sauce over the chicken breasts.

   Required ingredients:

   • Unsalted butter: 3 tablespoons
   • Tarragon leaves: 5 g
   • Ground black pepper:  to taste
   • Salt:  to taste