I found this recipe in an old drawer of grams. It was originally written for bone-in chicken pieces, but hubby hates when I cook with bone-in so I have adapted it to use boneless, skinless chicken breasts. You can also change up the flavor by using flavored vinegars. Tonight I used the rest of our coconut pineapple vinegar and it was awesome!
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
1/3 cup all purpose flour
2 tablespoons butter
1 tablespoon avocado oil
2 medium onions, thinly sliced
3/4 cup crisp white wine
1/3 cup champagne vinegar
2 tablespoons FRESH, FINELY chopped tarragon leaves
1/2 cup heavy cream
- GENEROUSLY season the chicken with KOSHER salt, cover and refrigerate at least 4 hours before you begin preparation.
- Add flour to a shallow bowl for dredging.
- Add butter and olive oil to a large skillet and melt over medium high heat.
- Dredge chicken pieces and add to skillet.
- Sear the chicken 3-4 minutes on each side until golden and JUST cooked through.
- Remove chicken to platter, cover with foil and discard most of the oil from the skillet.
- Return skillet to the heat and add the onions to the skillet, seasoning to taste with the FRESH ground sea salt and black pepper.
- Cook onions, stirring occasionally 15-20 minutes until onions are tender and beginning to caramelize.
- Increase heat to high.
- Add wine and vinegar, de-glazing the pan and scrapping up all the little bits.
- Add half the tarragon, stirring to blend.
- Lower the heat, set lid ajar on the skillet and simmer 10-12 minutes.
- Return the chicken to the pan and simmering a few minutes more, turning the chicken pieces to coat in the sauce.
- Transfer chicken pieces to a platter.
- Increase heat again and add heavy cream letting sauce simmer and thicken to a desired consistency.
- Adjust the seasoning to taste, adding more vinegar if you like it a bit more tart.
- Add remaining tarragon in the final stir.
- Spoon sauce over chicken and serve with mashed potatoes.