TARRAGON CHICKEN BREASTS
Yield: 4 servings
4 Chicken breast halves with 1 tb Plus 1 Tsp chopped fresh
-skin and bones left -tarragon or half the
Intact (about 2 pounds Amount dried (2 tsp)
-total) 1/2 c Dry white wine
Salt to taste if desired 3/4 c Chicken broth, fresh or
Freshly ground pepper to -canned
-taste 1/2 c Heavy cream
1 tb Butter
Place the chicken breasts on a flat surface and hack off the thin bones at
the bottom of each piece. Sprinkle the breasts with salt and pepper.
Heat the butter in a heavy skillet large enough to hold the chicken pieces
in a single layer. Place the chicken pieces in the skillet skin side down
and cook for about 1 minute until nicely browned. Turn the chicken and
continue cooking for about 4 minutes. Sprinkle with 1 tablespoon fresh
tarragon or half the amount dried (1 1/2 teaspoons) and pour the wine and
broth over all. Cover closely and cook for 15 minutes.
Transfer the cooked chicken pieces to a serving dish. Reduce the cooking
liquid to about 1/2 cup. Add the cream and bring to a boil. Remove the
sauce from the heat and pour through a sieve into a saucepan, pressing to
extract as much flavor as possible from the solids. Pour the sauce over
the chicken breast pieces and sprinkle with the remaining tarragon.
Yield: 4 servings.
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