Tarragon Chicken

Serves: 6

Preparation time: about 30 minutes

This delicious classic French chicken breast recipe from Normandy, France is cooked with tarragon, chicken broth a little white wine and heavy cream.

Ingredients:

* 6 boneless chicken breast halves (the chef always buys with skin on, in France called "Supreme")

* salt and freshly ground black pepper

* 1/4 cup all-purpose flour

* 1/4 cup unsalted butter

* 1 tablespoon finely chopped onion

* 1/4 cup dry white wine

* 1/2 teaspoon dried tarragon

* 1/4 cup chicken broth

* 1/4 cup heavy cream

Sprinkle chicken breast halves with salt and pepper and dredge with flour. Set remaining flour aside.

In a large skillet heat 3 tablespoons of butter over medium heat. Brown chicken on both sides,

Remove chicken and keep warm. Add the onion to the skillet and sauté for about 1 minute.

Add wine to the skillet nd increase heat to high and cook until liquid is almost evaporated, stirring with a spatula or wooden spoon to loosen browned bits on bottom of skillet.

Reduce heat to medium-low; add reserved flour, stirring to a thick paste. Add tarragon and chicken broth. Return chicken to skillet; cover and cook until tender, about 20 to 25 minutes. Remove chicken breasts to a hot platter. Add remaining butter and heavy cream to the skillet. Heat through and pour creamy tarragon sauce over chicken breasts.