Sautéed Chicken Breasts with Tarragon Butter Sauce

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By Michael Ruhlman

Published 2011

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This preparation is straight out of culinary school 101. While I’m wary of using solitary chicken breasts, when they’re properly cooked and served with a delicious sauce, they’re a delight—economical, tasty, and satisfying. I like what’s called a supreme, sometimes referred to as an airline breast or Statler breast—half of a chicken breast with the wing joint attached. You can make the breast more attractive by cutting off the joint end of the wing and scraping the wing bone clean. This rec