Some of our best meals are the result of my getting into the kitchen and experimenting. I have been having so much fun using different olive oil and balsamic vinegar combinations from Golden Isles Olive Oil. I love the product line and the fact that the shop is just down the street from our home makes it so easy to drop in and pick up samples or full sizes of vast selection available there. The layering of flavors in any dish is always important to me, as well as texture. This recipe came to me on a cold, rainy evening. I think you’ll enjoy it….it’s company friendly too!
Tarragon Chicken with Pasta
4 boneless skinless chicken breasts
2 tablespoons GIOO lemon olive oil
1 tablespoon unsalted butter
2 shallots, finely minced
1 clove garlic, crushed
1/4 cup fresh tarragon, chopped
1/2 cup dry white wine (choose a wine you would drink)
1/2 cup chicken broth
1/4 cup heavy cream
sea salt and cracked black pepper to taste
1 box pappardelle pasta
1 tablespoon lemon olive oil
Wash the chicken breast, pat dry and trim any excess fat. Place the olive oil and butter in a saute pan and heat over medium heat. When the butter is melted add the chicken breasts and sear on each side for about 3 minutes per side. Add the shallots and garlic, using chefs tongs to mix. Sprinkle with tarragon, add the white wine and broth, lower the heat to simmer. Cover and let cook for about 20 minutes. Remove the cover and add the cream, salt and pepper. Taste to adjust seasoning.
Cook the pasta in boiling, salted water. Drain and toss with 1 tablespoon lemon olive oil. Place a portion of pasta on four plates. Top with chicken and plenty of sauce. Garnish with more fresh tarragon.
