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Sautéed Chicken Breasts with Tarragon Cream

Source of Recipe


Food & Wine






List of Ingredients



• 2 Tbsp butter
  
• 4 boneless, skinless chicken breasts (about 1-1/3 lbs. in all)
  
• 3/4 tsp salt
  
• 1/4 tsp fresh-ground black pepper
  
• 2 Tbsp chopped onion
  
• 1 Tbsp flour
  
• 1 cup dry white wine
  
• 1/2 tsp dried tarragon, or 1-1/2 tsp chopped fresh tarragon
  
• 1/2 cup heavy cream
  






Instructions



1. In a medium frying pan, heat the butter over moderate heat. Season the chicken with 1/4 teaspoon of the salt and the pepper, and add it to the pan. Cook the chicken until brown, about 5 minutes. Turn and cook until just done, 4 to 5 minutes longer. Remove the chicken from the pan and put it in a warm spot.
   
   
2. Reduce the heat to moderately low. Stir in the onion and cook until starting to soften, about 2 minutes. Sprinkle the flour over the onion and stir to combine.
   
   
3. Increase the heat to moderate; whisk in the wine and the tarragon, and cook until the sauce starts to thicken, about 2 minutes. Stir in the cream, the remaining 1/2 teaspoon salt, and any accumulated chicken juices. Serve the sauce over the chicken.
   
   Rice, along with a simple vegetable such as steamed asparagus or sautéed zucchini and carrots, would round out the meal nicely.
   
   Serves 4