Thomas Keller's chicken breasts with tarragon from Serious Eats by Thomas Keller

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stephenn31 on January 25, 2025

    Delicious. Definitely let the curry/paprika marinate into the chicken a bit. I didn't salt very much, which worked as the pan sauce was salty from the chicken stock. I added more tarragon (dried) but it balanced well with the chicken. It took half the time to prep/cook as the confit garlic mashed potatoes on the side.

  • Delys77 on March 14, 2018

    This was good. I personally didn't love the tarragon, but I think I might try it with thyme. Overall quick, easy, and an interesting flavour profile.

  • Rinshin on February 21, 2017

    This was ok, but not anything I would repeat again. Did not notice any tarragon flavor or aroma from freshly picked tarragon leaves. It was more of curry aroma than anything else. I prefer chicken pieces with more acidity coming through.

  • HarlanH on October 26, 2014

    I did this sous vide, and it was outstanding. Here's the technique. Mix the paprika, curry powder, and some salt, and coat the chicken breasts. Bag them with 1T oil, cook at 145F for 30 minutes. Remove, reserving the liquid in the bags. Sear one side of the chicken breasts for a few minutes, until browning, then remove. Add the butter, cook the shallot briefly, deglaze with wine, add the reserved cooking liquid, then turn off the heat, add the tarragon, pepper, and salt to taste. Killer.

  • Laura on October 09, 2014

    This is great! Easy, quick, and delicious. I marinated the chicken for about 2 hours. The rub is really tasty and so is the sauce. We both loved it and I'll be making it again very soon. The one change I made is that I did not flatten the chicken breasts, but cooked them as is, so cooked them longer, about 4 minutes per side.

  • chawkins on October 07, 2014

    Easy, quick and delicious. The rub on the chicken breasts flavored them and went well with the sauce. I only marinated the chicken with the rub for about an hour, next time I'll leave it on longer.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.