Vinegar (tarragon) Chicken

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts, pounded to uniform thickness
• salt and black pepper
• 1/2 cup all-purpose flour
• 3 tablespoons olive oil
• 2 tablespoons butter
• 2 cups leeks, cut into 1/2 inch rings (halved if leeks are very large)
• 2 cups mushrooms, quartered
• 1 cup tarragon vinegar
• 1 1/2 cups heavy cream
• 1 cup diced fresh ripe tomato, seeded
• 1/4 cup julienned fresh basil, divided
• 1/4 cup grated parmigiano-reggiano cheese
• 1 lb linguine or 1 lb fettuccine

Recipe

• 1 season chicken with salt and pepper and lightly coat with flour.
• 2 put water on to boil for pasta.
• 3 meanwhile, in a large skillet over medium high heat, add olive oil.
• 4 add chicken and cook until golden brown.
• 5 remove chicken from skillet; tent to keep warm.
• 6 reduce heat to medium.
• 7 in the same skillet, melt the butter.
• 8 add the leeks and mushrooms and saute until softened.
• 9 add vinegar and reduce by three-fourths.
• 10 add cream and tomatoes and cook until thickened.
• 11 add half the basil and all the cheese; reduce heat to keep warm.
• 12 cook pasta according to package directions.
• 13 add pasta to cream sauce and toss with sauce.
• 14 garnish with remaining basil.
• 15 serve chicken breasts alongside pasta.