Chicken Parisian




  • 6 chicken breasts, boned, with skin on
  • Salt and Tony Chacheres to taste
  • 1 stick butter
  • 2 Tbsp brandy
  • 2 medium tomatoes, peeled and chopped
  • 2 shallots, finely chopped
  • Pinch of paprika
  • 1 cup dry white wine
  • 1/2 tsp dried tarragon
  • 3 Tbsp heavy cream


Season the chicken with salt and cayenne. In a cast-iron pot, melt the butter over medium heat and brown the chicken evenly. Add the brandy and cook for two to three minutes. Add the tomatoes, shallots, paprika, white wine and tarragon. Simmer until chicken is tender and cooked through, about 10 to 15 minutes. Stir in the cream and cook for one to two minutes. Remove from heat and serve immediately. Personally I like to serve this over egg noodles. Yield: 6 servings.

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