Down Home with the Neelys by Pat Neely

Author:Pat Neely [Neely, Patrick]
Language: eng
Format: epub
ISBN: 978-0-307-75757-8
Publisher: Knopf Doubleday Publishing Group
Published: 2010-08-18T04:00:00+00:00

Rinse the chicken, pat dry with paper towels, and season with salt and pepper. Place the flour in a pie tin and dredge the chicken breasts lightly in the flour, shaking off any excess. Discard leftover flour.

Heat the olive oil and butter in a large skillet over medium-high heat. Sauté the chicken, turning once, until nicely browned on both sides, about 10 minutes total. Add ½ cup of the stock, reduce the heat, cover, and simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don’t run dry. If necessary, add a bit of stock to prevent scorching.) Transfer the chicken to a plate, and tent with foil.

Add the shallots to the skillet, and cook, stirring, until softened. Add the wine, bring to a boil, and cook until reduced to about cup, 2 to 4 minutes. Reduce the heat to low, then whisk in the cream, lemon juice, and mustard, and simmer until the sauce coats a spoon, 1 to 2 minutes.

Return the chicken to the pan along with the minced tarragon. Turn to coat with the sauce, and cook until heated through, 1 to 2 minutes. Serve the chicken over rice, drizzling the remaining sauce over the top. Garnish with sprigs of tarragon.

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