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2. Chicken Breasts with Tarragon-Shallot Butter

Sometimes when making this dish, I have a hypodermic(don't ask), and I like to inject the breasts of the chicken with a littlebrandy just before cooking; it adds great flavor.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 4 People


  • 3 tbsp Olive Oil
  • 4 (approx. 8 ounces ea) boneless, skinless ChickenBreasts
  • Salt as necessaryand freshly ground pepper
  • 1/2 pound thin green beans trimmed
  • 4 tbsp butter at room temperature
  • 1 tbsp minced fresh tarragon or rosemary
  • 3/4 tps freshly squeezed lemon juice
  • 1/2 shallot minced
  • Lemon wedges forserving


  • Preheat ovento 375 ᵒF
  • Put 2tablespoons oil in a large oven-safe pan/skillet over medium heat.
  • Pat dry thechicken breasts and season on both sides with the salt and pepper.
  • Put breastssmoothest side down in oven-safe pan/skillet and cook, turning only once, untilgolden brown on both sides – about 8 mins in total.
  • Transfer theoven-safe pan/skillet to the oven and bake until just cooked through – 10 to 12mins extra.
  • Take the lastremaining tablespoon oil and heat in a large skillet over medium.
  • Put in greenbeans and cook for 2 minutes. Season with salt and pepper.
  • Add ¼ water,then cover with lid slightly tilted and cook beans until tender say, about 3minutes more.
  • Meantime, mixbutter, tarragon/rosemary, lemon juice, and minced shallot into a small bowluntil well mixed – season with salt and pepper.
  • Put a dollopof this butter mix onto the top of each chicken breast.
  • Serve thechicken breasts with the green beans and lemon wedges.
  • This is a nice-lookingdish to serve to anyone – be pleased.
  • If fresh tarragon or rosemary isn't available, then use dried but a little less ofit as when it is dried, the taste becomes more potent.