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
- 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.
- 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.
- Over medium heat, bring to a simmer and cook 8-10 minutes (juices should run clear when chicken is pierced by a knife).
- Use a slotted spoon to transfer the chicken to a plate, and cover to keep warm.
- Strain the cooking liquid into a saucepan, skim off the fat, then boil to reduce by two-thirds.
- Add the cream to the saucepan, and boil to reduce by half.
- Stir in the fresh tarragon and adjust the salt and pepper to taste.
- Slice the chicken breasts, spoon over a little of the sauce, and garnish with tarragon