Tarragon chicken breasts

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.

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