Chicken with Tarragon-Caper Sauce with Mixed GreensScott Peterson
Let the supermarket do the roasting; mayonnaise and tarragon are the secret to great flavor here. Serve with: Marinated grilled vegetables and French-style potato salad. Dessert: Fresh raspberries with whipped cream and sugar cookies.
Recipe information
Yield
Makes 4 servings
Ingredients
1/2 cup mayonnaise
2 tablespoons white wine vinegar
2 tablespoons minced shallots
2 tablespoons chopped fresh tarragon
1 1/2 tablespoons drained capers
4 roasted, grilled, or poached boneless chicken breast halves
6 cups mesclun salad blend (about 4 ounces)
2 tablespoons olive oil
1/4 cup roasted red peppers from jar, thinly sliced
Preparation
Step 1
Whisk together mayonnaise, white wine vinegar, shallots, tarragon, and capers in small bowl. Season sauce to taste with salt and pepper.
Step 2
Season chicken breasts to taste with salt and pepper. Toss mesclun in bowl with olive oil. Sprinkle with salt. Divide mesclun among 4 plates. Slice chicken breasts and fan atop salads. Drizzle tarragon-caper sauce over chicken. Garnish with red pepper slices. Serve immediately.
