Chicken Breasts with Tarragon
White wine, cream and tarragon are three of the foundations for classic French cuisine.
(6 servings)
3 whole chicken breasts, boned and halved
Salt and freshly ground pepper to taste
¼ cup flour
2 tbsp butter
1 tbsp chopped shallots
¼ cup dry white wine
1 tsp freshly chopped tarragon, or ½ tsp dried
¼ cup chicken stock
¼ cup cream
Sprinkle chicken breasts with salt and pepper and dredge in flour. Reserve remaining flour.
In large skillet, heat butter; add chicken and brown on both sides. Transfer to a heated platter. Add shallots to the skillet and sauté briefly. Add wine.
Cook liquid over high heat until nearly evaporated, while scraping loose all the brown particles.
Add reserved flour and stir to make a thick paste. Sprinkle with tarragon and stir in the chicken stock.
Return the chicken to the skillet, cover and cook until tender, about 25 minutes. Transfer chicken to a heated platter and keep hot. Add cream to the skillet; heat, stirring, and pour the sauce over chicken.
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