Baked Chicken Breast in Lemon Tarragon Cream
4 boneless, skinless chicken breast
1/2 cup all purpose flour
Salt & pepper
2 Tbsp. olive oil
2 garlic cloves peeled, minced
1/2 cup dry white wine
3 tsp. freshly grated lemon zest
Lemon Tarragon Cream
1 cup sour cream mixed with 1/4 cup half & half
1 Tbsp. lemon juice
1 tsp. dried tarragon
Splash of half & half
Rinse the chicken breast well and pat dry. In a shallow dish, season the flour with salt and pepper, and dredge the chicken breast, coating both sides.
In a medium skillet heat the olive oil over medium high heat, sweat the garlic. Carefully add the chicken and lightly sear the pieces on both sides until golden, about 3 minutes per side. Remove and set aside. Deglaze the pan with the wine and scrape up the browned bits. Remove from the heat.
Combine the sour cream, lemon juice, and tarragon in a bowl and mix till smooth. Add a splash of half & half to thin it out. Pour the tarragon cream into the skillet and mix well with the wine reduction. Place the chicken on a lightly oiled baking dish, and pour the cream mixture over the pieces. Sprinkle with the grated lemon zest.
Bake for 20-30 minutes until the center of the chicken is no longer pink and the juices run clear. Serves 4.