Chicken with Tarragon Vinegar Sauce


Chicken with Tarragon Vinegar Sauce


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  • 1/4 stick butter
  • 2 chicken breast halves with skin and bone
  • 2 shallots, chopped
  • ½ cup Sparrow Lane Tarragon Champagne Vinegar
  • 1 cup canned chicken broth, low sodium
  • 1 tablespoon freshly chopped tarragon


  1. Melt butter in medium skillet over medium-high heat.
  2. Sprinkle chicken with salt and pepper. Add to skillet and cook until golden, 5 minutes per side. Transfer chicken to plate.
  3. Add shallots to skillet and sauté about 1 minute. Add vinegar, boiling until reduced to a glaze about 2 minutes. Stir in broth.
  4. Return chicken to skillet, skin side up. Reduce heat to low, cover and simmer until cooked through – about 10-12 minutes.
  5. Using tongs, transfer chicken to plate. Add chopped tarragon to liquid in skillet increasing heat to medium. Boil uncovered until liquid is reduced, about 1 minute. Spoon sauce over chicken and serve.

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