2 fat scallions or 4 skinny ones, thinly sliced (green onions will work too!)
1/2 teaspoon dried tarragon or 1 ½ teaspoons fresh
2 chicken breast fillets, skinless and boneless
1/3 cup tarragon wine vinegar (we used chive vinegar because the tarragon wasn’t ready yet!)
1/4 teaspoon salt
Fresh white pepper, to grind over
2 teaspoons chopped fresh tarragon, plus a pinch more for sprinkling
|Cutting the scallions (the lady bugs are a family joke and appear in photos randomly)|
|Chas chose to use his Calphalon pan rather than the dutch oven and cook the chicken in batches.|
Turn over the breasts, and add the wine vinegar. Let the vinegar bubble up, then add the salt.
Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve.