Pan-Roasted Chicken Breast with a Riesling Crème Fraîche Pan Sauce
From Trace Alford at Sur La Table
Yield: 4 servings
Dry, crisp Riesling works best in this recipe. Since only a little is used here, choose a bottle that you'd enjoy with dinner.
Preheat oven to 400°F.
Generously season chicken with salt and pepper. Add oil to a large sauté pan over medium-high heat. When the oil is shimmering, add the chicken to the skillet and sear until golden brown, about 5 minutes per side.
Reserving the pan, transfer the seared chicken to a baking dish and place in the oven to finish cooking; chicken is done when the internal temperature registers 165°F in the thickest part of the chicken, 6 to 7 minutes.
Meanwhile, return the pan to the stove over medium heat and add shallot and garlic; sauté until garlic is fragrant, about a minute.
Add the wine and cook until the wine is almost evaporated, about 2 minutes. Add the broth and the tarragon and continue to cook until the liquid has reduced by half, about 5 more minutes. Strain sauce and return sauce to the pan. Reduce the heat to low and stir in the crème fraiche; cook just until hot and thickened, about 2 minutes. (Do not boil the sauce.) Taste and adjust seasoning with salt and pepper.
To serve: Transfer the chicken to warmed plates and drizzle with the pan sauce.