Serious Eats: Recipes

Susan Spicer's Pan-Roasted Chicken Breast with Vinegar, Mustard, and Tarragon

[Photograph: Nick Kindelsperger]

Adapted from Susan Spicer's Crescent City Cooking

Why I Picked This Recipe: Honestly, this is one of the only recipes in the book that can be completed in less than 30 minutes. I didn't have a lot of choices. That it was delicious and relatively easy was just a bonus.

What Worked: The chicken is cooked well, and the sauce is flavorful, but the best part of this recipe is how they come alive when combined. The sauce accentuates each bite, making the chicken taste even meatier than it did before.

What Didn't: The sauce never quite thickened in a way that was described in the recipe, so mine was a little thin. But it still tasted great, so I didn't worry that much about it.

Suggested Tweaks: The only suggestions I have are side dishes to pair this with. I roasted some asparagus, though any number of vegetables would work.

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

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