Chicken breasts poached in a savory sauce

By DebCooks

The chicken is very tender and has a great vegetable sauce you put over it.

Ingredients

• 2 c dry white wine
• 3 medium stalks celery, chopped
• 1 leek, thoroughly washed and chopped
• 1 medium-size carrot, chopped
• 1 c chicken stock
• 1 T parsley, chopped
• 1 T fresh tarragon, chopped or 1 teas dried tarragon crumbled
• 4 skinned and boned chicken breast halves
• 1 T flour
• 1 T butter, cut up
• 1/2 teas salt
• 1/4 teas pepper

Preparation

Step 1

In a large skillet over moderately high heat, bring wine, celery, leek, carrot, stock, parsley and tarragon to a boil. Add chicken, reduce heat to low and simmer covered for 25 minutes. Remove chicken from the skillet, cover with foil and keep warm. Increase the heat to moderate and boil skillet mixture, uncovered for 5 minutes. Remove 1/4 to a bowl and whisk in flour until smooth. Stir this mixture back into skillet, cook and stir until sauce boils and thickens about 3 minutes. Remove from heat and swirl in butter. Add salt and pepper. Transfer to plates and top with sauce.