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Indo-European Chicken

American Contemporary

Pan sauce makes this sophisticated dish that fuses Indian and Balkan earth flavors. The amazing world palate of modern American sensibility was first published by Thomas Keller. Tarragon is a key ingredient; find the most fresh and vibrant.
Ingredients
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons yellow curry powder
4 large boneless chicken half-breasts (6-8 ounces each)
2 teaspoons Kosher or Sea salt
1 tablespoon olive oil
4 tablespoons unsalted butter (divided use)
1.5 tablespoons minced shallot
1/3 cup dry white wine
1 1/2 cups chicken stock
1 1/2 tablespoons finely chopped fresh tarragon
1/2 teaspoon freshly ground black pepper
Steps
1 In a small bowl, combine paprika and curry powder. Sprinkle mixture over both sides of chicken breasts.

2 Gently pound chicken breasts to 2/3 of their thickness. Season both sides with salt. Cover and refrigerate.

3 Preheat oven to 200°F. Put large skillet (12 to 14-inches) over medium-high heat for a few minutes. Pour a film of olive oil and heat until it shimmers, a bit of shallot should sizzle loudly. Lay chicken breasts presentation (skin) side down into the pan and cook until golden, about 2 minutes. Flip the breasts and cook the other side until golden, being careful not overcook. Transfer to serving plate and keep warm in oven.

4 Add 1 tablespoon of butter. Add shallot. Cook 30 seconds until just soft. Add wine and cook until half the volume.

5 Add chicken stock, bring to a boil, and reduce to thick sauce, 5 to 10 minutes.

6 Stir in tarragon and remove from heat. Add remaining butter and swirl the pan until just melted into a glossy sauce. Pour in any juices from the chicken, black pepper, and swirl to combine.

7 Arrange chicken on platter, pour the sauce over it, and serve immediately.


Yield
persons  use metric
original recipe yield: 4
Notes If worried about making a mess when pounding the chicken breasts, lay them between two large pieces of plastic wrap. Breasts taste good with or without the skin. Recipe adapted from Thomas Kellers recipe in Ad-Hoc, increasing the amount of sauce.

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