Golden brown seared Stove Top Chicken seasoned with fresh tarragon and a vermouth shallot butter sauce spooned over the top is a simple, one pan dinner that you can have on the table in less than 20 minutes!
Trim chicken of all fat. Slice into 3/4" pieces on the diagonal. See photos in the post
Pat chicken dry with a paper towel. Then season generously with salt, pepper and 1 teaspoon of fresh minced tarragon.
Heat a large skillet on the stovetop to medium high. Add olive oil and swirl the oil to coat entire bottom of the pan.
Add the chicken and let cook for 1- 3 minutes until you see the whites of cooked chicken coming up the side of chicken. Do not touch or move the chicken until you see the white on the sides. Flip chicken and cook for 1-3 minutes until cooked through and each side is seared to a golden brown. Remove to side plate. Cook chicken in batches if your pan is smaller.
Once all the chicken is cooked, if pan is dry add a couple of drops more of olive oil. Then add shallots and sauce until softened about 1 minute.
Add vermouth (see note 1) and scrape up all the brown bits from the bottom and cook for about 2-3 more minutes until vermouth is reduced by about half.
Reduce the heat to low. Add the cold butter pieces and whisk until incorporated. Add the rest of the tarragon, and then season with salt and pepper as needed.
Return the chicken to the pan (also add in any juices that have released).... let warm for about a minutes. Serve immediately spooning extra sauce over each chicken breast
If you want to have a lot of sauce, double the recipe. It works great over pasta!