Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Heather Locklear's Chicken Tarragon




Source of Recipe


Recipezaar


List of Ingredients




6 boneless skinless chicken breast halves
salt and pepper
1/4 cup flour
1/4 cup butter
1 tablespoon chopped shallots
1/4 cup dry white wine
1 tablespoon chopped fresh tarragon
1/2 cup chicken broth
1/2 cup heavy cream
fresh tarragon (to garnish)


Recipe



1. Sprinkle chicken with salt and pepper and dredge with flour; reserve remaining flour.
2. In large skillet, heat 3 tbsp butter and brown chicken on both sides.
3. Transfer to a plate to hold.
4. Add shallots to the skillet and saute briefly.
5. Add wine; cook the liquid over high heat until most is evaporated, while scraping loose all brown particles.
6. Add reserved flour and whisk to make thick paste.
7. Sprinkle with tarragon and whisk in the broth.
8. Return the chicken to skillet; cover and cook until tender, about 25 minutes.
9. Transfer chicken to heated platter and keep hot.
10. Add remaining butter and the cream to the skillet.
11. Heat, stirring the sauce, then pour over the chicken.
12. Garnish with fresh tarragon sprigs.

4-6 servings