Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Canned chicken broth plus 1/2 cup water |
| ¾ cup | Fruity red wine, such as hearty burgundy |
| 2 tablespoons | Tarragon |
| 6 \N | Skinless, boneless chicken breast halves |
| 2 teaspoons | Cornstarch dissolved in 2 tbsp water |
Salt and freshly ground pepper
1. In a large nonaluminum saucepan, bring broth, wine, and tarragon to a boil; reduce heat to a simmer. Add chicken breasts and poach them 15 to 20 minutes, until chicken is cooked through but still moist and tender. With a slotted spoon, transfer chicken to serving platter; keep warm. Reserve poaching liquid.
2. Stir dissolved cornstarch into poaching liquid. Bring to a boil, stirring constantly with a wire whisk. Continue cooking and stirring until the sauce thickens. Season with salt and pepper to taste. Pour over chicken breasts and serve. Prep: 5 minutes Cook: 25 minutes Serves: 6 Source: [365 Ways to Cook Chicken by Cheryl Sedaker]