CHICKEN WITH WARM TARRAGON-TOMATO VINAIGRETTE

Chicken with Warm Tarragon-Tomato Vinaigrette


Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: Serves 6

Tarragon, with its anise-like flavor, is a natural with tomatoes. Here, cherry tomatoes, fresh tarragon and tarragon vinegar, shallots, and olive oil are whisked together to make a warm vinaigrette and drizzled over chicken breasts. You can turn this into a sumptuous warm salad by tossing the sliced chicken with the vinaigrette and salad greens. This is a wonderful summer recipe, so simple that it is made in minutes.

RECIPE INGREDIENTS
1 1/2 tablespoons olive oil
6 boneless, skinless chicken breasts (6 to 8 ounces each)
Coarse salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
1 shallot, minced
2/3 cup Chicken Stock
3 tablespoons tarragon vinegar, or more to taste
3 tablespoons chopped fresh tarragon
1 1/2 cups cherry tomatoes




DIRECTIONS
Heat the olive oil in a large frying pan over medium heat. Add the chicken and cook, turning occasionally, until cooked through, 8 to 10 minutes. Season to taste with salt and pepper. Place on a platter and cover with foil to keep warm while you make the vinaigrette.


In the same pan, heat the extra virgin olive oil over medium heat. Add the shallot and cook until soft, about 3 minutes. Add the chicken stock and simmer until reduced by half, 1 to 2 minutes. Add the vinegar, tarragon, and tomatoes and stir just until warm, about 10 seconds. Remove from the heat and season with salt and pepper, and additional vinegar if needed.


Slice each chicken breast on the diagonal into 5 to 6 pieces. Fan them on individual plates. Drizzle the vinaigrette onto the chicken breasts and serve immediately.