Chicken in Tarragon Sauce with Risotto!

Timing is everything...especially in making a fabulous dinner. Most people like to enjoy all meal components at the same time. You wouldn't want to eat your chicken an hour before your risotto, would you? (well, maybe you would, but you fall in the minority). When you're cooking a meal with multiple parts, it is important to time the preparation of each part. Prepare all of your ingredients first so you don't have to deal with chopping and dicing while you're up to your eyeballs in risotto. Additionally, it is important to pick a time for your meal (say 7pm) and work backwards. If you'd like to eat at 7pm and the risotto takes 30  minutes and the chicken takes 15 minutes, start the risotto at 6:30pm and the chicken at 6:45pm. This way all of your meal will be ready (and hot!) for you to enjoy.

Let's start with the Risotto.

Ingredients:
1 cup Arborio rice
2 tbsp. olive oil
2 tbsp. butter
1/2 cup chopped shallots
3 cups chicken broth

Make sure you have the right rice - Uncle Ben is not your man.

 Get your shallots ready!

The shallots are ready for some knife action!

Nice dice!

 Next, saute chopped shallots in oil and butter for 3 minutes



A lovely butter bath

Paula Deen would be so proud. BUTTAH is better!

Butter party!

Add rice, stirring for about 2 minutes.

Stir in 1 cup of broth. Continue cooking and stirring until liquid is absorbed.


This is what happiness looks like :)


Gradually add remaining broth 1 cup at a time until liquid is absorbed.

Yummy risotto!

Chicken with Tarragon Sauce

Ingredients:
4 boneless, skinless chicken breast halves
1 tbsp. unsalted butter
1 tbsp. extra-virgin olive oil
Salt and freshly ground pepper, to taste
3 tbsp. chopped shallot
1 tbsp. chopped fresh tarragon (or dried)
1/2 cup heavy cream
Fresh lemon juice, to taste (optional)
Chopped fresh flat-leaf parsley for garnish

Now onto our star - chicken!

Trim any excess fat from chicken. Rinse and pat dry with paper towels. One at a time, flatten the chicken with the flat side of a mallet.

This chicken could use some cardio...

...or at least a good plastic surgeon! With my trusty purple knife, you can call me Dr. Liz!

In a large pan over medium-high heat, melt butter with olive oil. When hot, add chicken, season with salt and pepper and saute gently, turning once, until chicken is golden and opaque throughout and juices run clear when meat is pierced with a knife (above 3 minutes per side). Transfer to a warmed plate and keep warm. Pour off any excess fat from pan and place pan over medium-low heat.


This is the chicken just kicking it

 Add the chopped shallots to the pan and saute, stirring, until translucent, 1-2 minutes.

Shallots are clearly very popular tonight!

Add tarragon and cream, increase heat to medium and stir with a wooden spoon, scraping up any browned bits (this is where the flavor is at!) from pan bottom and blending well. Cook, stirring, until bubbling and thickened slightly, 2-3 minutes. Season with salt and pepper and a squeeze of lemon juice.

Heavy cream, too? NOW, we're talking!

Of course the chicken is happier in the sauce than on the paper towel!

Return the chicken to pan and turn each breast several times in sauce until well coated and hot. Transfer to a warmed serving plate or individual plates and spoon remaining sauce over chicken. Sprinkle with parsley (if you have it and/or like it) and serve immediately (you won't be able to wait anyway).

Serves 4 (depending on hunger)

The perfect serving. Nom nom nom!

Happy 4th of July!