Directions

1. 1

   In a small bowl, combine the sweet paprika and yellow curry powder. Pat the chicken breasts dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper. Sprinkle the paprika-curry mixture evenly over both sides of each breast, gently pressing it to adhere.

2. 2

   Heat a large skillet over medium-high heat and add enough canola oil to lightly coat the bottom. Once the oil shimmers, carefully place the seasoned chicken breasts in the pan, being careful not to crowd them. Sear for 5-7 minutes on the first side without moving them, until golden brown.

3. 3

   Flip the chicken breasts and sear the second side for another 5-7 minutes until golden. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer in the thickest part. Transfer the cooked chicken to a warm plate and tent loosely with foil.

4. 4

   In the same skillet, melt the unsalted butter over medium heat. Add the minced shallot and cook for about 1 minute, stirring frequently, until softened and fragrant.

5. 5

   Pour in the dry white wine, scraping the bottom of the pan with a wooden spoon to dissolve any browned bits. Let the wine reduce slightly for about 1-2 minutes.

6. 6

   Add the chicken stock and bring to a gentle simmer. Cook for 2-3 minutes until the sauce reduces slightly and becomes flavorful. Stir in the chopped fresh tarragon, then taste and adjust seasoning with additional salt and pepper as needed.

7. 7

   Return the chicken breasts to the skillet, nestling them into the sauce and spooning some sauce over top. Heat gently for 1 minute to warm through. Serve immediately with the pan sauce spooned over each breast.