Chicken Francese with Tomato and Tarragon

Name: Chicken Francese with Tomato and Tarragon
Cuisine: Europe, Italian
Ingredients: 3 tablespoons, unsalted butter; 1 , small onion, minced (about 1/3 cup); 1 tablespoon, all-purpose flour; 1/2 cup, dry white wine or vermouth; 1/3 cup, lemon juice from 2 lemons; 2 1/4 cups, low-sodium chicken broth; , Salt and ground black pepper; 1 sprig, fresh parsley leaves; 1 sprig, fresh tarragon leaves; 1 , medium tomato, seeded and cut into 1/4-inch dice (about 3/4 cup); 1 cup, all-purpose flour; 2 , large eggs; 2 tablespoons, milk; 4 , boneless, skinless chicken breast halves (6 to 8 ounces each), tenderloins removed, breasts trimmed of excess fat, halved horizontally (see note), and pounded to even 1/4-inch thickness; 2 tablespoons, unsalted butter; 2 tablespoons, olive oil; 1 tablespoon, minced fresh parsley leaves; 1 tablespoon, minced fresh tarragon leaves

Main Courses
Europe
Italian
Poultry
Chicken

Appears in Cook's Illustrated September/October 2005, America's Test Kitchen TV

This fast-fading star of red-sauce Italian restaurants often features a rubbery coating and a puckery lemon sauce. Yet this quick dinner still holds promise for the home cook.

SERVES 4

TIME 1¼ hours

Chicken Francese with Tomato and Tarragon

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