Yield: 4 servings
|4 \N||Chicken breast halves with skin and bones left|
|\N \N||Intact (about 2 pounds total)|
|\N \N||Salt to taste if desired|
|\N \N||Freshly ground pepper to taste|
|1 tablespoon||Plus 1 Tsp chopped fresh tarragon or half the|
|\N \N||Amount dried (2 tsp)|
|½ cup||Dry white wine|
|¾ cup||Chicken broth, fresh or canned|
|½ cup||Heavy cream|
Place the chicken breasts on a flat surface and hack off the thin bones at the bottom of each piece. Sprinkle the breasts with salt and pepper.
Heat the butter in a heavy skillet large enough to hold the chicken pieces in a single layer. Place the chicken pieces in the skillet skin side down and cook for about 1 minute until nicely browned.
Turn the chicken and continue cooking for about 4 minutes. Sprinkle with 1 tablespoon fresh tarragon or half the amount dried (1½ teaspoons) and pour the wine and broth over all. Cover closely and cook for 15 minutes.
Transfer the cooked chicken pieces to a serving dish. Reduce the cooking liquid to about ½ cup. Add the cream and bring to a boil.
Remove the sauce from the heat and pour through a sieve into a saucepan, pressing to extract as much flavor as possible from the solids. Pour the sauce over the chicken breast pieces and sprinkle with the remaining tarragon.
Yield: 4 servings.
[ Pierre Franey in The New York Times, Nov 18, 1987 ] Posted by Fred Peters.