| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 (6-ounce) boneless skin-on chicken breasts
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon smoked paprika
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 tablespoon minced garlic
- 1 shallot, diced
- 3 tablespoons all-purpose flour
- 4 cups chicken stock, cold
- Salt and freshly cracked black pepper
- Dash sherry vinegar
- 2 tablespoons chopped parsley leaves
- 2 tablespoons chopped tarragon leaves
Instructions
- Preheat the oven to 375 degrees F.
- In a large skillet over medium-high heat, add the oil.
- Season both sides of the chicken with salt, pepper and smoked paprika. Put the chicken, skin side down, into the hot oil and sear until nicely browned, about 2 to 3 minutes. Flip and sear for an additional minute. Remove from pan and arrange them on a quarter sheet tray with a rack. Bake until the chicken is cooked through, about 6 to 8 minutes. Remove from the oven to a cutting board and allow to rest for about 5 minutes before slicing
- For the sauce:
- In a medium saucepan, over medium-high heat, add the butter. Add the garlic and shallots and cook until fragrant, about 1 to 2 minutes. Stir in the flour to form a pasty roux. Add the chicken stock and bring the mixture to a boil, stirring frequently. Turn heat down to medium. Season the sauce with salt and pepper, to taste, and mix well. Add the sherry vinegar and simmer for 2 to 3 minutes to thicken the sauce. Stir in the chopped parsley and tarragon. Transfer the sliced chicken to serving plates and drizzle with the sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 506 |
| Total Fat | 31 g |
| Saturated Fat | 11 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 36 g |
| Cholesterol | 117 mg |
| Sodium | 1064 mg |
Reviews
This is a fantastic, easy recipe! My husband loved it too and deemed it company worthy (he was a chef for 18 years). As some of the other reviews suggest, I will use 3 cups of chicken stock next time for a thicker gravy. Thank you for another great recipe.
My family loved this recipe. I didn’t have shallots but it was still delicious. I’m making this again.
This was amazing! Turned out perfect the first time making it.
Very tasty!!… tried this recipe out and I thought it was delicious I added some chopped up mushroom into the gravy and I thought it was even better!!!
Very Tasty
I did not like this recipe AT ALL.
The chicken was good, my gravy didn’t thicken up like on the picture, I think next time I will reduce the liquid by one cup, but other than that, the gravy had a lot of flavor. Overall, it was a very good dish. Thanks Aaron!
I made the gravy and it was soooo good. I will use this gravy over and over again!
My Hubby made this tonight for me! We didn’t have the boneless chicken with skin… but that was ok. We did’nt have tarragon, but did have fresh rosemary…! It was awesome! Atta boy Jim and Mr. McCargo Jr.!
I have tried almost every one of your recipies, and you do not disapoint. This was really good (says my wife! I am going to use less chicken stock by 2 cups, I like thick gravy. When are the new shows going to air??