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Sautéed chicken breasts with tarragon from Ad Hoc at Home (page 27) by Thomas Keller

  • shallots
  • chicken breasts
  • sweet paprika
  • tarragon
  • chicken stock
  • dry white wine
  • Madras curry powder

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Notes about this recipe

  • sheepishjen on April 19, 2017

    quite tasty and simple. Great treatment for skinless boneless chicken breasts. Would make again.

  • Dcampos on October 17, 2016

    This was delicious!

  • mr.paul on March 02, 2015

    Extremely good, with fairly light work. The tastes are quite balanced. The flavour profile and work is most certainly not what you expect from Keller, so that might have influenced my rating; it was such a surprise because it was dead easy and somewhat an exotic flavour for him. Will make again lots of times. We made it with only two breasts, but used the same amount of ingredients for sauce as mentioned by another Noter, as that seemed to be dictated by pan size, which would be the same either way.

  • ellabee on April 01, 2013

    p.27. A perfect way to make use of fresh tarragon, whenever it's available to you. Dead easy for two, a bit more work for six as written, because both the pounding and sauteeing of the chicken breasts can only be done a few at a time. Use written quantity for sauce even if cutting down on chicken servings. Equally good with veal scallopini and veal stock.

  • DJM on January 07, 2013

    Tarragon and chicken are a match made in heavenand the touch of curry and paprika enhance it. I have also made this with bone-in, skin on chicken breasts-saute briefly, then into a moderate oven until done, then continue with the sauce.

  • Trackypup on December 19, 2011

    Very good. You wouldn't in a million years think the chicken had been marinated in curry. I mixed the breasts in the curry/paprika mix in the am for dinner that night. Nice quick, easy meal.

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