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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Serve over rice if desired. Ingredients:
2 tablespoons unsalted butter |
1/2 cup finely chopped yellow onion |
1/4 cup minced garlic |
1 cup chicken stock |
1 cup white wine |
1/4 cup heavy cream |
1/4 cup fresh lemon juice |
salt and pepper |
1/4 cup all-purpose flour |
1/4 teaspoon salt |
black pepper, to taste |
1 lb boneless skinless chicken breast, cut into 2 inch pieces |
2 tablespoons olive oil |
1 tablespoon finely chopped fresh tarragon |
Directions:
1. Heat the butter in a medium saucepan. Add the onio0n and garlic and cook until the onion is soft. Add the chicken stock and wine, raise the heat to medium high and gently boil, uncovered until the liquid is reduced by half, about 15 - 20 minutes.
2. Add the cream, lemon juice, salt and pepper. Cover and simmer 5 minutes. Remove from heat and set aside.
3. In a large bowl combine the flour, salt and pepper. Coat the chicken pieces.
4. Heat the oil in large skillet over medium high heat. Add the chicken and saute until golden brown and cooked through, about 5 -8 minutes, stirring occasionally.
5. Pour the reserved sauce into the skillet, stirring to scrape up any browned bits from the bottom of the pan. Stir in the fresh tarragon and cook 5 minutes longer.
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