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Monday, April 6, 2015

Heather Locklear's Chicken Tarragon

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

  • Servings: 4
  • 6 boneless skinless chicken breast halves
  • salt and pepper
  • 1/4 cup flour
  • 1/4 cup butter
  • 1 tablespoon chopped shallot
  • 1/4 cup dry wine
  • 1 tablespoon chopped fresh tarragon
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • fresh tarragon (to garnish)

Recipe

  • 1 sprinkle chicken with salt and pepper and dredge with flour; reserve remaining flour.
  • 2 in large skillet, heat 3 tbsp butter and brown chicken on both sides.
  • 3 transfer to a plate to hold.
  • 4 add shallots to the skillet and saute briefly.
  • 5 add wine; cook the liquid over high heat until most is evaporated, while scraping loose all brown particles.
  • 6 add reserved flour and whisk to make thick paste.
  • 7 sprinkle with tarragon and whisk in the broth.
  • 8 return the chicken to skillet; cover and cook until tender, about 25 minutes.
  • 9 transfer chicken to heated platter and keep hot.
  • 10 add remaining butter and the cream to the skillet.
  • 11 heat, stirring the sauce, then pour over the chicken.
  • 12 garnish with fresh tarragon sprigs.

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