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Categories:Viewed: 43 - Published at: 2 years ago
Ingredients
- 2 boneless, skinless chicken breasts, halved
- 2 tablespoons flour
- 1/4 cup butter
- 1/4 cup shallots, chopped
- 1/4 cup dry white wine
- 1 teaspoon dried tarragon
- 3/4 cup chicken broth
- 1 tablespoon heavy cream
Method
- Pound the chicken to even thickness.
- Sprinkle chicken with salt and pepper and dredge in the flour.
- Reserve flour.
- In a large skillet, heat 3 tablespoons butter, add chicken and brown on both sides.
- Transfer to heated platter.
- Add shallots to skillet and saute briefly.
- Add wine.
- Cook until nearly evaporated.
- Add reserved flour, stir, and cook 3 minutes.
- Sprinkle with tarragon and add chicken broth.
- Return chicken to pan and simmer 10 minutes.
- Transfer to heated platter and keep hot.
- Add 1 tablespoon each butter and cream to pan, heat and pour over chicken.
