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Chicken with Tarragon-Caper Sauce with Mixed Greens

Chicken with Tarragon-Caper Sauce with Mixed Greens

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  • 2 tablespoons white wine vinegar
  • 2 tablespoons minced shallots
  • 2 tablespoons chopped fresh tarragon
  • 1 1/2 tablespoons drained capers
  • 4 roasted, grilled, or poached boneless chicken breast halves
  • 6 cups mesclun salad blend (about 4 ounces)
  • 1/4 cup roasted red peppers from jar, thinly sliced

Recipe Preparation

  • Whisk together mayonnaise, white wine vinegar, shallots, tarragon, and capers in small bowl. Season sauce to taste with salt and pepper.

  • Season chicken breasts to taste with salt and pepper. Toss mesclun in bowl with olive oil. Sprinkle with salt. Divide mesclun among 4 plates. Slice chicken breasts and fan atop salads. Drizzle tarragon-caper sauce over chicken. Garnish with red pepper slices. Serve immediately.

Recipe by Melanie Barnard, Brooke Dojny,Reviews SectionLove this recipe, been making since August 2001 issue came out. One of the few recipes I actually follow the directions and ingredients as is because it is just perfect as presented. Have my chicken cooking in the sous vide right now ( did not do that in 2001) And have been growing tarragon in my garden specifically for this dish now for years.AnonymousSouth Bend, Indidna06/05/18

Watch the video: Tarragon Chicken with Cream Sauce. EASY TO LEARN. QUICK RECIPES


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