Pan-Seared Chicken Breasts with Vermouth and Tarragon Sauce
Serves 4
Using a 12-inch skillet is crucial here so that there is enough room for the chicken to brown. If you'd like a cream sauce, simply replace the butter with 4 tablespoons of heavy cream and simmer it until thickened. Parsley, basil, thyme, or dill can be substituted for the tarragon.
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