Chicken Breasts with Tarragon and Cream
6 boneless chicken breast halves
salt and pepper
1/4 cup all-purpose flour
1/4 cup butter
1 tablespoon finely chopped onion
1/4 cup dry white wine
1/2 teaspoon dried tarragon
1/4 cup chicken broth
1/4 cup heavy cream
Sprinkle chicken breast halves with salt and pepper; dredge with flour.
Set aside remaining flour.
In a large skillet, heat 3 tablespoons of butter over medium heat.
Brown chicken on both sides, Remove chicken; keep warm.
Add onion to skillet and saut for 1 minute.
Add wine to skillet; increase heat to high and cook until liquid is almost
evaporated, stirring to loosen browned bits on bottom of skillet.
Reduce heat to medium-low; add reserved flour, stirring to a thick paste. Add tarragon and chicken broth. Return chicken to skillet; cover and cook
until tender, about 20 to 25 minutes.
Remove chicken breasts to a hot platter.
Add remaining butter and heavy cream to the skillet.
Heat through; pour creamy tarragon sauce over chicken breasts.
Tarragon chicken recipe serves 6
Diana Rattray
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