Chicken Tarragon

"Nice and creamy chicken dish from "The New York Times Cookbook""
 
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Ready In:
40mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • .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.

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Reviews

  1. 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.
     
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