Broiled Chicken With Tangy Tarragon Gravy Recipe
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Broiled Chicken With Tangy Tarragon Gravy

If your family doesn't like herbs and onions floating in their gravy, strain the broth mixture before deglazing the pan. 

4 chicken breasts

1 tablespoon olive oil

1/2 cup water

2 tablespoons cornstarch

1/2 cup tarragon vinegar

2 teaspoons dried tarragon

2 green onions, white part thinly sliced and green tops discarded

2 cups canned, reduced salt chicken broth

To broil chicken: Brush chicken with oil. Season with salt and pepper to taste. Broil 5 to 6 inches from heat, breast side down, for 10 to 12 minutes. Turn chicken. Broil for 10 to 15 minutes, until chicken is done and juices run clear.

To make gravy: Meanwhile, in small bowl, stir together water and cornstarch until smooth. Set slurry aside. In small saucepan, boil vinegar, tarragon and onion until liquid is nearly evaporated. Add broth. Bring to a boil. Reduce to 1 1/4 cups. When chicken is done, remove from pan. Keep warm. Deglaze pan with broth, scraping up any bits that may be sticking to bottom of pan. Bring broth to a boil. Stir in slurry. Return to a boil. Boil for 2 minutes, or until thickened. Season to taste with salt and pepper. Serve chicken with gravy on side.

Makes 4 servings.

Nutrition information: One serving contains 451 calories (12 percent calories from fat), 11 grams carbohydrates, 81 grams protein, 6 grams total fat (1 gram saturated fat), 197 milligrams cholesterol, 1 gram fiber, 493 milligrams sodium. (Nutritional values do not include the chicken skin.)

AUTHOR: Mary Ellen

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