Name: Chicken Breast With Tarragon Caper Sauce
Yield: 1 serving
Ingredients: 3 oz chicken breast, boneless, raw; 1 tsp extra virgin olive oi, 100% first pressed cold, unrefined; 1/8 tsp salt, sea; ¼ tsp black pepper, ground; 1 tsp shallots, raw, chopped; ½ cup chicken broth, organic, low sodium; ½ tsp cornstarch, organic; 2 tsp capers, nonpareilles; 1 tbsp. lemon juice, raw; 1/2 tsp tarragon, dried, leaves

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Chicken Breast With Tarragon Caper Sauce

June 8, 2016

by EIR

Category Recipes

Persons

Ingredients

3 oz chicken breast, boneless, raw
1 tsp extra virgin olive oi, 100% first pressed cold, unrefined
1/8 tsp salt, sea
¼ tsp black pepper, ground
1 tsp shallots, raw, chopped
½ cup chicken broth, organic, low sodium
½ tsp cornstarch, organic
2 tsp capers, nonpareilles
1 tbsp. lemon juice, raw
1/2 tsp tarragon, dried, leaves

Instructions

Place chicken breast between 2 sheets of plastic wrap and pound to 1/2" thickness.
Season chicken with salt and pepper.
In skillet heat skillet cook in olive oil cook chicken for 2 minutes on each side.
Remove from pan, add chopped shallots and sauté 1 minute.
Combine broth and cornstarch, stirring with a whisk.
Add broth mixture to pan with capers, lemon juice and tarragon.
Bring to a boil and reduce about 3-5 minutes.
Preheat oven to 375 degrees, place chicken in a baking dish, cover with sauce and bake for 20-30 minutes.