Saturday, April 09, 2016

Tarragon Chicken Breasts (Supremes de Poulet a l' Estragon)

Serves 4

4 skinless boneless chicken breasts
1/2 cup dry white wine
1 cup chicken broth
1 tbsp dried tarragon (you can sub in chopped fresh basil or parsley)
1 garlic clove, finely chopped
3/4 cup heavy cream
1 tbsp fresh chopped tarragon
fresh tarragon sprigs for garnish
salt and pepper

  1. Season the chicken breasts lightly with salt and pepper and put them in a saucepan just large enough to hold them in a single layer.
  2. Pour the white wine and broth over them (add more broth to cover the breasts, if necessary), then add the dried tarragon and the garlic.
  3. Over medium heat, bring to a simmer and cook 8-10 minutes (juices should run clear when chicken is pierced by a knife).
  4. Use a slotted spoon to transfer the chicken to a plate, and cover to keep warm.
  5. Strain the cooking liquid into a saucepan, skim off the fat, then boil to reduce by two-thirds.
  6. Add the cream to the saucepan, and boil to reduce by half.
  7. Stir in the fresh tarragon and adjust the salt and pepper to taste.
  8. Slice the chicken breasts, spoon over a little of the sauce, and garnish with tarragon

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