This dish is elegant. A beautiful buttery sauce with great eye appeal. I have made French Chicken with Tarragon White Wine and Tomato Sauce for both casual dinner parties and as a week night dinner. Delicious served with pasta or home made spaetzle. Allow a little extra time if you are going to make it, it is well worth the effort.
- 4 skinless boneless chicken breast halves (4 oz. each)
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium carrot finely chopped
- 1 medium onion chopped
- 2 cloves garlic clove crushed
- 2 tbsp tomato paste
- 1 small can tomato sauce - (8 oz)
- 1/2 cup water
- 2 large tomatoes diced
- 2 tbsp tarragon vinegar or white wine vinegar
- 1/3 cup dry white wine such as Chardonnay or Sauvignon Blanc
- 4 sprigs tarragon chopped or 1 tbspn dried
- 3 sprigs parsley chopped
- 3 sprigs thyme chopped or 1 tsp dried
- 2 bay leaf
- 1 tsp black pepper
- 1 tsp kosher salt to taste
- Gather all ingredients before starting recipe.
- Season chicken on both sides with kosher salt.
- Melt butter with olive oil in a sauté pan and add chicken pieces; cook over medium high heat until golden on both sides, about 5-6 minutes per side.
- Once golden, remove chicken to a platter and set aside.
- Add onion, garlic and carrots to hot oil and butter and sauté until onions are translucent, about 5 minutes.
- Add chopped tomatoes, tarragon, parsley, thyme, bay leaf and pepper and stir to combine.
- Add tomato paste, tomato sauce, water, vinegar and wine and bring to a simmer, cover with a lid propped open with a wooden spoon and cook until the vegetables are soft and the liquid has reduced by about a quarter, about 20 minutes.
- Ladle mixture into a fine sieve set over a mixing bowl and push solids through with the back of a wooden spoon until only the pulp remains.
- Return sauce to sauté pan; the sauce should be velvety smooth.
- Return chicken to sauce and heat gently to warm the chicken through, 3-4 minutes over medium heat.
- Serve either with plain white rice or noodles garnished with a sprig of tarragon.