Chicken Breasts with Grappa-White Wine Sauce
Wash the tarragon leaves and tuck about half of them under the skin of the chicken breasts.
Sprinkle the breasts with salt and pepper and fry in the hot pan with VOM FASS Pepone Extra Virgin Olive Oil (skin side first).
Once fully cooked, remove chicken from the pan and cover with aluminum foil.
Add the chopped shallots, almonds and carrot strips to the pan and sauté lightly.
Deglaze the pan with the VOM FASS Grappa Moscato Riserva, white wine and chicken broth. Bring to a boil.
Remove from the heat and whisk in the butter and tarragon remaining.
Serve the hot chicken breasts topped with the sauce.
- 1 1/2 bunches tarragon
- 4 chicken breasts, with skin
- VOM FASS Salt and Pepper , to taste
- 4 T. VOM FASS Pepone Extra Virgin Olive Oil
- 4 T. almonds, crushed
- 2 carrots, peeled and julienned
- 3 T. VOM FASS Grappa Moscato Riserva
- 6 T. white wine
- 6 T. chicken broth
- 1 T. butter