Recently I was reminded by my fiancé of Allysa Torey’s lemon tarragon chicken recipe. Allysa Torey is a cookbook author, Sullivan County resident, and previous owner of the world famous …
Recently I was reminded by my fiancé of Allysa Torey’s lemon tarragon chicken recipe. Allysa Torey is a cookbook author, Sullivan County resident, and previous owner of the world famous Magnolia’s Bakery. I was given her cookbook At Home with Magnolia over a decade ago from my father, and in the book was a recipe for Lemon Tarragon Chicken. It’s the best recipe I’ve found in any cookbook. I’ve made it so many times that the page is stained with grease. It’s Gene’s favorite, and he’s recently been asking me to make it. I typically only make it on special occasions, but it is perfect all year round. You could even spoil your family and even make it on a weeknight.
You will need:
2 tablespoons unsalted butter
1/2 cup finely chopped yellow onion
1/4 cup minced garlic
1 cup chicken stock
1 cup white wine
1/4 cup heavy cream
1/4 cup fresh squeezed lemon juice
1/4 cup all purpose flour
1 pound boneless skinless chicken breast cut into 2 inch pieces (I use boneless chicken tender strips and cut them in half).
2 tablespoons olive oil
1 tablespoon finely chopped fresh tarragon.
To make the sauce, heat the butter in a medium size saucepan over medium high heat. Add the onion and garlic, and reduce the heat to medium low and cook until the onion is tender (8 minutes or so). Add in your chicken stock and wine and raise the heat to medium high and gently boil uncovered until the liquid is reduced by half (15 to 20 minutes). Add the cream, lemon juice, salt and pepper to taste and simmer for 5 minutes. Remove from heat and set aside. To make the chicken, combine the flour with salt and pepper. Coat the chicken with the flour mixture. In a separate pan, heat the oil in a large skillet over medium high heat and add the chicken, stirring occasionally. Saute until golden brown and cooked through, 5-7 minutes. Pour the reserved sauce into the skillet with the chicken, stirring to combine and scraping up any brown bits of flavor. Stir in the tarragon at the end and continue to cook over medium low for 2-3 minutes. Allysa suggests serving this dish over rice pilaf so it can absorb the amazing lemon sauce. Trust me, you will be scraping your plate clean.
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