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TARRAGON CHICKEN BREASTS

Category:    Chicken
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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