Pan-Seared Chicken with Tarragon Butter Sauce

Tender chicken cutlets pan-seared to golden perfection and topped with a luxurious tarragon butter sauce made with white wine, shallots, and fresh herbs. This elegant dish combines French-inspired flavors for a restaurant-quality meal.

6 servings

20 min

Published October 4, 2025

Ingredients

•¼ cup finely chopped shallot (1 large)
•½ stick unsalted butter
•⅓ cup dry white wine
•2 lb thin-sliced skinless boneless chicken breasts
•¾ teaspoon salt
•⅜ teaspoon black pepper
•3 tablespoons olive oil
•¼ cup chopped fresh tarragon
•1 tablespoon finely chopped fresh flat-leaf parsley
•2 teaspoons fresh lemon juice

Cooking Instructions

1.
Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderate heat, stirring occasionally, until softened, about 2 minutes. Add wine and boil until most of liquid is evaporated, about 3 minutes. Set aside.
5 min
2.
Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 3 or 4 batches, turning over once, until golden and just cooked through, about 2 minutes per batch. Transfer as cooked to a platter and keep warm, loosely covered with foil.
10 min
3.
Return shallot mixture to moderately low heat and add remaining 3 tablespoons butter, 1 cube at a time, whisking until incorporated. Remove from heat and whisk in tarragon, parsley, lemon juice, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon sauce over chicken.
5 min

Ingredients

•¼ cup finely chopped shallot (1 large)

•½ stick unsalted butter

•⅓ cup dry white wine

•2 lb thin-sliced skinless boneless chicken breasts

•¾ teaspoon salt

•⅜ teaspoon black pepper

•3 tablespoons olive oil

•¼ cup chopped fresh tarragon

•1 tablespoon finely chopped fresh flat-leaf parsley

•2 teaspoons fresh lemon juice

Cooking Instructions

Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderate heat, stirring occasionally, until softened, about 2 minutes. Add wine and boil until most of liquid is evaporated, about 3 minutes. Set aside.

5 min

Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 3 or 4 batches, turning over once, until golden and just cooked through, about 2 minutes per batch. Transfer as cooked to a platter and keep warm, loosely covered with foil.

10 min

Return shallot mixture to moderately low heat and add remaining 3 tablespoons butter, 1 cube at a time, whisking until incorporated. Remove from heat and whisk in tarragon, parsley, lemon juice, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon sauce over chicken.

5 min