BUTTERFLIED CHICKEN WITH TARRAGON
Provided by Amanda Hesser
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large iron frying pan or sauté pan, melt butter in oil over medium high heat. Season chicken all over with salt and pepper. Spread tarragon sprigs in pan, then lay chicken in skin-side down. Weigh down chicken with a brick covered in foil or a soup pot filled with food cans. Fry until well browned, about 20 minutes, adjusting heat so that it does not burn or stew. Turn chicken, discarding tarragon, replace brick and fry other side, until chicken is cooked through, about another 15 minutes.
- Cut chicken into pieces and serve on a platter, sprinkled with chopped tarragon and more pepper.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 24 grams, Carbohydrate 1 gram, Fat 38 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 11 grams, Sodium 805 milligrams, Sugar 0 grams, TransFat 0 grams
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