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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Nice and creamy chicken dish from The New York Times Cookbook Ingredients:
6 boneless skinless chicken breast halves |
salt and pepper |
1/4 cup flour |
1/4 cup butter |
1 tablespoon shallot, chopped |
1/2 cup dry white wine |
2 teaspoons chopped tarragon, dried |
1/4 cup chicken broth |
1/4 cup heavy cream |
Directions:
1. .Sprinkle chicken with salt and pepper.
2. Dredge in flour, reserving any remaining flour.
3. Heat 3 tablespoons butter in large skillet. Brown chicken on both sides.
4. Transfer chicken to a heated platter.
5. Add shallots to skillet and saute briefly.
6. Add wine and boil over high heat until nearly evaporated, scraping any loose brown particles on bottom of skillet.
7. Add reserved flour, stirring to make a thick paste.
8. Sprinkle with tarragon. Stir in chicken broth.
9. Return chicken to skillet, cover and cook until tender, about 25 minutes.
10. Transfer chicken to a heated platter and keep hot.
11. Add remaining 1 tablespoon butter and heavy cream to skillet;heat,stirring and then pour sauce over chicken.
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