Chicken Breast with Tarragon Caper Sauce

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

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

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