Chicken Breast with Tarragon Caper Sauce June 8, 2016 By Jump to recipe Chicken Breast With Tarragon Caper Sauce June 8, 2016 by EIR Category Recipes Persons 1 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. © 2022 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.