Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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 | Butter |
| 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.