Pan-Seared Chicken with Tarragon Butter Sauce

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This pan-seared chicken with tarragon butter sauce is a sophisticated yet simple dish that brings classic French flavours to your dinner table. The tender, golden chicken breasts are paired with a glossy reduction of white wine, shallots, and fragrant fresh herbs. It is a light and aromatic main course that feels indulgent while remaining a healthy choice for those seeking a protein-rich, low-carbohydrate meal.

As a diabetes-friendly recipe, this dish focuses on high-quality fats and lean protein to provide a satisfying, blood sugar-stable dinner. The combination of aniseed-scented tarragon and zesty lemon juice cuts through the richness of the butter perfectly. Serve it alongside steamed seasonal greens or roasted courgettes for a balanced and elegant midweek supper that the whole family will enjoy.

Ingredients for Pan-Seared Chicken with Tarragon Butter Sauce

40g finely chopped shallot (1 large)
1/2 stick (60g ) unsalted butter, cut into 1/2-inch cubes
80ml di vino bianco secco
900g thin-sliced skinless boneless chicken breasts (also called cutlets)
3/4 cucchiaini di sale
3/8 cucchiaini di pepe nero
3 cucchiai di olio d'oliva
60ml chopped fresh tarragon
1 cucchiaio di prezzemolo fresco a foglia piatta finemente tritato
2 cucchiaini di succo di limone fresco

How to make Pan-Seared Chicken with Tarragon Butter Sauce

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.

Pat chicken dry and sprinkle all over with 1/2 teaspoons salt and 1/4 teaspoons 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.

Return shallot mixture to moderately low heat and add remaining 45ml butter, 1 cube at a time, whisking until incorporated. Remove from heat and whisk in tarragon, parsley, lemon juice, and remaining 1/4 teaspoons salt and 1/8 teaspoons pepper. Spoon sauce over chicken.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.