Chicken Tarragon

By kathya5084

The original recipe required you to pound the chicken breasts to make them thinner. I'm too lazy to take the time to do it!
I also changed the sauce quite a bit.
I also prefer to simmer the chicken in the oven instead of on top the stove.

Ingredients

• 4 boneless skinless chicken breasts lighty seasoned with salt and pepper
• 1/2 cup flour seasoned with salt and pepper (reserve 2 tablespoons for the sauce)
• 3 tablespoons of butter (divided into 2 tablespoons and 1 tablespoon)
• 1 tablespoon of olive oil
• 1/2 cup chopped shallots
• 2 teaspoons dried tarragon
• 1 1/2 cup chicken broth or stock
• 1/2 cup dry white wine (I use Chardonnay)
• 1/4 cup heavy cream

Details

Servings 4
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 350.
Sprinkle chicken with salt and pepper and dredge in the flour. Pat off the excess flour.
Over medium high heat, in a large skillet, heat 1 tablespoon olive oil and add the 2 tablespoons of butter.
Add the chicken to the HOT skillet and brown on both sides. (Do not move the chicken after it's placed in the pan). Transfer to platter.
Add remaining 1 tablespoon of butter and shallots to skillet and saute until translucent but not colored.
Reduce heat to med low. Add reserved flour and stir (it will be pasty and lumpy) Add wine and stir to make smooth. Cook 2 to 3 min. Rule of thumb is to cook the flour the same amount of time per tablespoon. ie. cook 2 tablespoons of flour for 2 minutes.
Sprinkle with tarragon and slowly whisk in chicken broth until smooth. Return chicken to the pan and bring to a simmer.
Cover and braise in the oven for 15 to 20 minutes. Remove from the oven and whisk in cream, heat 2-3 min.
Place chicken on platter with some sauce over the top. For a nice presentation, diagonally slice the chicken and fan the pieces.
Calories:
Chicken = 58 calories per ounce
Sauce = 80 calories per 1/2 cup