Chicken Breasts With Tarragon Recipe

As tough as chicken breasts can be to cookthere's no fat or bone to help mitigate drynessa pounded chicken "Paillard" Is as easy. It's a technique that becomes a no-brainer once you learn it, whenever sauteeing the old boneless, skinless standby. By pounding the breast into uniform thickness and watching carefully, you can turn out a surprisingly moist cutlet with plenty of caramelized surface area. Add a delicious pan saucethis time, by one thomas kellerand it's a solid dinner, indeed.