Total Time
40mins
Prep 5 mins
Cook 35 mins

Nice and creamy chicken dish from "The New York Times Cookbook"

Ingredients Nutrition

Directions

  1. .Sprinkle chicken with salt and pepper.
  2. Dredge in flour, reserving any remaining flour.
  3. Heat 3 tablespoons butter in large skillet. Brown chicken on both sides.
  4. Transfer chicken to a heated platter.
  5. Add shallots to skillet and saute briefly.
  6. Add wine and boil over high heat until nearly evaporated, scraping any loose brown particles on bottom of skillet.
  7. Add reserved flour, stirring to make a thick paste.
  8. Sprinkle with tarragon. Stir in chicken broth.
  9. Return chicken to skillet, cover and cook until tender, about 25 minutes.
  10. Transfer chicken to a heated platter and keep hot.
  11. Add remaining 1 tablespoon butter and heavy cream to skillet;heat,stirring and then pour sauce over chicken.

Reviews

(1)
Most Helpful

A very nice chicken dish. The tarragon did not over power the chicken. I did have to add a little more chicken broth before returning chicken to pan, just because of the look of the roux. Glad I did, because it would have been bad news. As it was, this was a great little dish that we will have again. Thnx for posting. Adopted for Spring 2008 PAC.

Darkhunter April 22, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a