Tarragon Chicken

By GratefulSea

The French have a way with chicken that's not to be missed.

Ingredients

• 1-3 whole chicken breasts, boned and halved
• salt and freshly ground pepper to taste
• 1/4 cup flour
• 1/4 cup plus 2 Tblsp butter or equivalent
• 1 Tblsp chopped shallots or onion
• 12 or more white or brown mushrooms, sliced
• 1/4-1/2 cup dry white Bordeaux wine
• 1 teaspoon freshly chopped tarragon (or 1/2 tsp dried tarragon)
• 1/4-1/2 cup chicken broth
• 1/4 cup heavy cream

Preparation

Step 1

Sauté the mushrooms in 2 tablespoons of butter until softened, and set aside.

Skin the chicken breasts. Sprinkle with salt and pepper, and dredge with the flour. Reserve the remaining flour.

In a large skillet, heat 3 Tblsp of the butter (we use Smart Balance instead), add the chicken, and heat over medium heat for about 5 minutes on each side to brown nicely (resisting the urge to move them during this time). Remove the chicken to a heated platter and keep warm.

Add the shallots to the skillet and sauté briefly. Add 1/4 cup of the wine. Cook the liquid over high heat until it is nearly evaporated, while scraping loose all the brown particles.

Add the reserved flour and stir to make a thick paste. Sprinkle with the tarragon, and stir in the chicken broth. The liquid should be about the consistency of thick gravy, so add more wine or broth or both as necessary.

Return the chicken to the skillet, cover and cook until tender, about 20-25 minutes. Use a cooking thermometer to check for doneness (white meat is done at 165 degrees) -- use tongs to hold a breast on its side so you can insert the thermometer into the center.

Transfer the chicken to a heated platter and keep hot. Add the remaining tablespoon of butter and the cream to the skillet; add the sauted mushrooms; heat, stirring and then pour the sauce over the chicken. Serve with white or wild rice.