Tuesday, September 24, 2013

Chicken with Tarragon Cream Sauce



(Adapted from Food & Wine)

Ingredients:


  • 2 tablespoons butter
  • 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
  • 3/4 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 2 tablespoons chopped onion
  • 1 tablespoon flour
  • 1 cup dry white wine
  • 1/2 teaspoon dried tarragon, or 1 1/2 teaspoons chopped fresh tarragon
  • 1/2 cup heavy cream or half and half
Directions:



  1. In a medium frying pan, heat the butter over moderate heat. Season the chicken with 1/4 teaspoon of the salt and the pepper and add it to the pan. 
  2. Cook the chicken until brown, about 5 minutes. Turn and cook until just done, 4 to 5 minutes longer. Remove the chicken from the pan and put it in a warm spot.
  3. Reduce the heat to moderately low. Stir in the onion and cook until starting to soften, about 2 minutes.
  4. Sprinkle the flour over the onion and stir to combine.
  5. Increase the heat to moderate; whisk in the wine and the tarragon, and cook until the sauce starts to thicken, about 2 minutes.
  6. Stir in the cream, the remaining 1/2 teaspoon salt, and any accumulated chicken juices. 

  7. Serve the sauce over the chicken.


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