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.