‘Chicken with Tarragon & Vermouth’

Recipe Courtesy of www.FineCooking.com

Fresh tarragon is not only a lovely flavor pairing for seafood, but also chicken. With its natural anise-flavor, a little goes a long way, and it can add a nice brightness to a simple dish like this one. I used thinly sliced chicken cutlets for this dish, and added some sliced garlic to the saute pan along with the minced shallots.  Other than those few ingredients, all you need are olive oil, butter, salt, pepper and either white wine or dry vermouth.  The olive oil is used to cook the chicken cutlets through, and the butter is used to create a beurre blanc-like sauce studded with the cooked alliums and fresh tarragon.  This sauce would really compliment seared scallops or pan-seared fish as well.

(To view this recipe, click on the following link: http://www.finecooking.com/recipe/chicken-with-tarragon-vermouth)

‘Chicken with Tarragon & Vermouth’

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2-3
  • Difficulty: easy
  • Recipe type: Entree


  • http://www.finecooking.com/recipe/chicken-with-tarragon-vermouth
  • (I served the chicken over a simple dish of angel hair tossed with olive oil and Pecorino cheese*)


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