Thomas Keller's Chicken Breasts with Tarragon Recipe - 华体会体育推荐

As tough as chicken breasts can be to cook—there's no fat or bone to help mitigate dryness—a pounded chicken "paillard" is as easy. It's a technique that becomes a no-brainer once you learn it, whenever sauteeing the old boneless, skinless standby. By pounding the breast into uniform thickness and watching carefully, you can turn out a surprisingly moist cutlet with plenty of caramelized surface area. Add a delicious pan sauce—this time, by one Thomas Keller—and it's a solid dinner, indeed.

Why I Picked This Recipe:我已经称赞这种互相起作用的技术e, which was a big draw, but I was also interested in Keller's combination of tarragon and curry powder in a single recipe. The fragrance and spiciness of curry powder fades subtly into the background, while the anise-y tarragon-butter sauce comes to the forefront. Together they make for an unexpected, wonderful flavor.

What Worked:The combination of classic French technique--a simple pan sauce made with shallots, wine, butter, and tarragon--along with the unusual spice profile with curry is the major achievement of this recipe.

What Didn't:My only suggestion next time would be to increase the quantities of shallot, wine, and chicken stock to make more pan sauce to go around. It's that good.

Suggested Tweaks:The recipe calls for dusting the breasts with the paprika/curry spice mixture and allowing them to sit for a couple hours; I skipped this step and cooked them straight away. But if time permits, it would allow more of the subtle curry flavor to penetrate the meat.

Adapted fromAd Hoc at Home.

Active:15 mins

Total:20 mins

Serves:4 servings

Rate & Comment

1teaspoonsweetpaprika
1teaspoonyellow curry powder
4large (about8 ounces each)boneless, skinless chicken breasts
Kosher salt
Canola oil
3tablespoonsunsalted butter
1tablespoon mincedshallot
1/4cupdry white wine
1cupchicken stock
1tablespoon choppedfresh tarragon
Freshly ground black pepper

In a small bowl, combine the paprika and curry powder. Sprinkle the mixture over both sides of the chicken breasts. If time permits, cover and refrigerate for a couple hours.
Lay the chicken breasts between two large pieces of plastic wrap and gently pound them until they are uniformly of 1/4-inch thickness. Season both sides liberally with salt.
Preheat an over to 200F, and place a baking sheet with a cooling rack set over it in the center. In a large (14-inch) skillet, heat a film of canola oil over high heat until almost smoking. Lay two of the chicken breasts presentation (smooth) side down into the pan and cook until golden, 1-2 minutes. Flip the breasts and cook the other side until golden, being careful not to overcook the thin breasts. Transfer to the rack, add a little more oil to the pan if needed, and repeat with the other breasts.
Pour out any remaining oil in the pan and add 1 tablespoon of butter. Add the shallot and cook until just soft, about 3 seconds, then add the wine and cook until reduced by half.
Add the chicken stock, bring to a boil, and reduce until thickened to a sauce consistency. Stir in the chopped tarragon and remove from the heat. Add the remaining butter and swirl the pan until just melted into a glossy sauce. Pour in any accumulated juices on the baking sheet and swirl to combine.
Arrange the chicken on a platter, pour the sauce over it, and serve immediately.

Nutrition Facts(per serving)
532	Calories
23g	Fat
4g	Carbs
72g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	532
% Daily Value*
Total Fat23g	29%
Saturated Fat 8g	41%
Cholesterol217mg	72%
Sodium649mg	28%
Total Carbohydrate4g	1%
Dietary Fiber 1g	3%
总糖1克
Protein72g
Vitamin C 2mg	12%
Calcium 51mg	4%
Iron 3mg	17%
Potassium 690mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

华体会应用下载

More Serious Eats Recipes