Prep 5 mins
Cook 20 mins
This is a classic dish that I made in my basic culinary class. I thought it was delicious, so I decided to share. Enjoy!
- 4 boneless skinless chicken breasts
- 1 1⁄2 ounces whole butter
- 4 ounces white wine
- 1 pint chicken stock
- 1 bay leaf
- 1⁄4 teaspoon dried thyme or 1 teaspoon fresh thyme
- 1 teaspoon dried tarragon or 1 tablespoon fresh tarragon
- 1 ounce flour
- 4 ounces heavy cream
- fresh tarragon sprig (to garnish)
- Trim any rib meat and fat from the breasts. Cut breasts into 2 pieces, removing strip of cartilage that joins halves.
- Select a pan that will just hold the breasts when they are placed close together.
- Season both sides of chicken breasts with salt and white pepper, arrange them presentation side up.
- Add wine, chicken stock, bay leaf, thyme, and dried tarragon.
- Cut a piece of parchment paper to fit the pan you are using, rub butter on it. Place it butter side down on top of chicken mixture.
- Bring liquid to a simmer and reduce the temperature to just below simmering (this is poaching temperature).
- Allow chicken to cook through (about 7 minutes or until no longer pink in the middle). Remove chicken from pan.
- Turn temperature up until remaining liquid is boiling. Allow to reduce for a minute or two.
- Meanwhile mix 1 oz of butter and 1 oz of flour into a paste (this is called beurre manie).
- Once the liquid in the pan has reduced a little, whisk in the beurre manie, and bring back to a boil.
- Once liquid has thickened, add cream, and continue whisking until desired thickness.
- Strain liquid through cheese cloth, and serve over chicken breasts, with a sprig of tarragon.