Pollo Francés con Estragón, Vino Blanco y Chalotas Caramelizadas

This recipe for French Chicken with Tarragon, White Wine and Caramelized Shallots combines chicken in a creamy white wine sauce, tarragon and caramelized shallots. It is a rich option to prepare at home and share at a special meal without overcomplicating things.

Ingredients

For the chicken

• 4 large chicken breasts, butterflied to form thick cutlets
• 2 cucharaditas de sal de grano
• 1 teaspoon freshly ground black pepper
• 1 teaspoon of garlic powder
• ½ cup of wheat flour
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter

For the sauce

• 4 large shallots, thinly sliced
• 3 cloves of garlic, finely chopped
• ¾ taza de vino blanco seco
• 1 cup of chicken broth
• ¾ cup heavy cream
• 2 teaspoons of Dijon mustard
• 2 tablespoons of fresh tarragon finely chopped
• 1 teaspoon fresh thyme
• 1 tablespoon of cold butter
• Salt and pepper to taste

For decorating

• Fresh tarragon leaves
• Freshly ground black pepper
• Yellow lemon zest (optional)

Step-by-step preparation

Step 1: Prepare the chicken

1. Place the breasts between two sheets of plastic wrap and, with a meat mallet, gently pound them until they reach a uniform thickness of approximately 2 cm. This will allow for even cooking and keep the meat juicy.
2. Season both sides with salt, pepper, and garlic powder.
3. Lightly dredge them in flour, shaking off the excess. The flour will help form a light crust and also give body to the sauce.

Step 2: Sear the chicken

1. Heat a large skillet over medium-high heat.
2. Add the olive oil and butter.
3. When the butter stops foaming, place the breasts.
4. Cook for 4 to 5 minutes per side, until uniformly golden.
5. Remove the chicken and set aside on a plate.

Step 3: Caramelize the shallots

1. In the same skillet, add the shallots.
2. If necessary, add one more teaspoon of butter.
3. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until soft and lightly golden.
4. Add the garlic and cook for 30 seconds.

Paso 4: Preparar la salsa

1. Vierte el vino blanco.
2. With a wooden spoon, scrape all the caramelized juices from the bottom of the skillet.
3. Let the wine reduce by approximately half.
4. Add the chicken broth and cook for 4 minutes.
5. Stir in the Dijon mustard and mix until dissolved.
6. Add the heavy cream.
7. Cook over low heat for 3 minutes.
8. Add the tarragon and thyme.
9. Rectifica la sazón.

Step 5: Finish the dish

1. Return the chicken breasts to the skillet.
2. Baste them constantly with the sauce for 5 minutes, until they are completely cooked and the sauce has a velvety consistency.
3. Turn off the heat.
4. Add the tablespoon of cold butter and gently move the skillet until it melts. This step will give shine and a silky texture to the sauce.

Paso 6: Presentación

1. Place one breast on each plate.
2. Generously baste with the sauce.
3. Distribute some shallots over the chicken.
4. Finish with fresh tarragon leaves, a little freshly ground pepper and, if desired, a light lemon zest to add freshness.

¿Te animas a prepararla?

This recipe for French Chicken with Tarragon, White Wine and Caramelized Shallots is perfect to enjoy at home and share with those you love most. If you prepare it, tell me in the comments what touch you would give it or with what you would serve it.