Prep 5 mins
Cook 35 mins
Nice and creamy chicken dish from "The New York Times Cookbook"
- 6 boneless skinless chicken breast halves
- salt and pepper
- 1⁄4 cup flour
- 1⁄4 cup butter
- 1 tablespoon shallot, chopped
- 1⁄2 cup dry white wine
- 2 teaspoons chopped tarragon, dried
- 1⁄4 cup chicken broth
- 1⁄4 cup heavy cream
- .Sprinkle chicken with salt and pepper.
- Dredge in flour, reserving any remaining flour.
- Heat 3 tablespoons butter in large skillet. Brown chicken on both sides.
- Transfer chicken to a heated platter.
- Add shallots to skillet and saute briefly.
- Add wine and boil over high heat until nearly evaporated, scraping any loose brown particles on bottom of skillet.
- Add reserved flour, stirring to make a thick paste.
- Sprinkle with tarragon. Stir in chicken broth.
- Return chicken to skillet, cover and cook until tender, about 25 minutes.
- Transfer chicken to a heated platter and keep hot.
- Add remaining 1 tablespoon butter and heavy cream to skillet;heat,stirring and then pour sauce over chicken.
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.