Thomas Keller's Chicken Breasts with Tarragon Recipe | Yummly

Thomas Keller's Chicken Breasts with Tarragon

Yummly User: "Turned out way better than I thought will be maki…" Read More
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  • 1 teaspoon sweet paprika
  • 1 teaspoon yellow curry powder
  • 32 ounces boneless, skinless chicken breasts (each)
  • kosher salt
  • canola oil
  • 3 tablespoons unsalted butter
  • 1 tablespoon shallot (minced)
  • 1/4 cup dry white wine
  • 1 cup chicken stock
  • 1 tablespoon fresh tarragon (chopped)
  • freshly ground black pepper
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    NutritionView More

    Sodium23% DV550mg
    Fat32% DV21g
    Protein98% DV50g
    Carbs1% DV4g
    Fiber0% DV0g
    Calories420Calories from Fat190
    Total Fat21g32%
    Saturated Fat8g40%
    Trans Fat
    Calories from Fat190
    Total Carbohydrate4g1%
    Dietary Fiber0g0%
    Vitamin A15%
    Vitamin C6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags


    Yummly User 19 days ago
    I have no idea how this is rated so high despite this recipe riddled with typos, incorrect oven temps recommendation, incorrect measurements, missing baking times, confusing instructions and incorrect cooking methods. That said, I was able to seriously alter this to get it to come out pretty dang good. Here's my changes: Follow steps 1 and 2 (it's important you use thin chicken breast as stated in the recipe). Nothing wrong at all here! 3. Preheat oven to 375 (not 200. Why?! This is totally unnecessary unless you want to significantly increase cooking time). Heat a film of canola oil over high heat and sear chicken on each side for 1-2 mins. until golden brown and slightly crispy (but don't overcook). Then place chicken on an oven pan/cookie sheet and place in the oven for 7-9 mins. My 1/4 inch thick chicken cooked perfectly tender and juicy right at 9 mins. 4. In the meantime, heat 2 tablespoons of butter and 2 tablespoons of minced shallot and sear for 30-45 seconds (not 3). Then add 1/2 cup of dry white or red wine. Boil and stir until it's reduced about half. 5. Add 2 cups of chicken stock and go ahead and add 4 tablespoons of butter (don't add this later as suggested) and boil this for about 5 minutes (it will be VERY thin). Then add 2-3 tablespoons of any type of jelly/preserves/jam you'd like (I used strawberry jam) and continue simmering and sauce will then begin to thicken significantly after a few mins. Add in 1-2 tablespoons of tarragon and continue searing until it gets to your desired thickness. *If sauce refuses to thicken, you can add 1 tablespoon of butter and 1 tablespoon of flour and mix VERY well on a small side skillet to add to the sauce to thicken. I did do this BEFORE I added my jam idea as the "sauce" was nothing more than butter soup after 15 mins of simmering and it was the first thing I tried to save this disastrous recipe. However, once I reverted to using jam, the sugars contained within really did the trick to get this to thicken - plus it added an amazing sweet/salty flavor to this dish! 6. Pour your sauce over the cooked chicken. While I tried following this recipe to the tee for the first time, the instructions and amounts do NOT produce a thick sauce and was basically buttery water. However, mid-way through, I added in additional butter and added jam as stated to save this from a potential dinner disaster and it turned out VERY tasty! I should also note the original recipe of just butter, shallots, white wine, and chicken stock is very very bland. The jam, jelly, or perseveres really adds in the needed kick of flavor that complements the salty seasoned chicken. The wife loved it!
    Yummly User a year ago
    Turned out way better than I thought will be making it again very soon
    Yummly User a year ago
    Pretty good, and very easy. I doubled the sauce as suggested and used anise seed instead of tarragon.
    Yummly User a year ago
    Very tasty. I couldn’t find fresh tarragon so used dried. From reading online dried tarragon retains its flavour well. Also didn’t want to open a whole bottle of wine so substituted with cider vinegar.
    Yummly User a year ago
    Turned out really good. Made extra sauce.
    Yummly User a year ago
    Really good, didn’t have sweet paprika so had to use hot, don’t think it harmed the flavour that much, will certainly make again
    Yummly User a year ago
    turned out well just not my flavour profile
    Yummly User 2 years ago
    Great! What a simple, yet tasty complement to the curried chicken breast! My daughter asked that I add some fresh squeezed lemon into the sauce next time. We shall see!
    Yummly User 2 years ago
    awesome recipe. will make it again.
    Yummly User 2 years ago
    Really good. My first time making it so I may be able to improve. I’m between a 4 and 5 it a 5 because I’m sure a good chef would have done it better.
    Yummly User 2 years ago
    Quick and easy to make . very delicious. Light savory taste. A favorite with my picky family.
    Yummly User 2 years ago
    Delicious! I will definitely add this to my dinner rotation.
    Yummly User 2 years ago
    This was delicious and extremely easy. We will definitely make again.
    Yummly User 3 years ago
    This is a go to recipe for me. The sauce delicate, balanced and full of flavor. One of my favorites.
    Yummly User 4 years ago
    This was so easy and full of interesting flavors. I don't care for tarragon and was afraid it would have a strong presence in the dish, but it didn't. All of the flavors blended beautifully. Will definitely be making this one again.
    Yummly User 4 years ago
    Very easy to make, it was delicious! The mix of flavors is fantastic. I will definitely do it again!
    Yummly User 4 years ago
    This recipe is tasty. It's not to hard to make and my family all enjoyed it. I will make it again in the near future.
    Yummly User 5 years ago
    This recipe was delicious! I loved the Indian/Middle Eastern flavor in the dish. This paired greatly with couscous, and I will definitely make it again. I did use chicken strips instead of breasts because that is what I had on hand.

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