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Thomas Keller's Chicken Breasts with Tarragon Recipe

Blake Royer
  • minutes
  • Serves 4

INGREDIENTS

1 tsp

sweet paprika

1 tsp

yellow curry powder

4

large (about 8 ounces each) boneless, skinless chicken breasts

Kosher salt

Canola oil

3 tbsp

unsalted butter

1 tbsp

minced shallot

1/4 cup

dry white wine

1 cup

chicken stock

1 tbsp

chopped fresh tarragon

Freshly ground black pepper