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.
* 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.