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Chicken Breasts in Cream Sauce




Source of Recipe


roedererestate


List of Ingredients




4 boned, skinned chicken breasts
Salt and freshly ground white pepper
Generous 3 Tbsp. unsalted butter
1 cup heavy (whipping) cream
4 tsp. minced fresh tarragon *
2 tsp. finely chopped fresh basil
1 tsp. minced fresh thyme
1 tsp. fresh lemon juice
Note: To substitute dry herbs, use about 1 tsp. crumbled dry tarragon and 1 tsp. crumbled dry basil (no thyme).


Recipe



Lightly pound chicken breasts between sheets of waxed paper to an even 1/2-inch thickness. Season with salt and pepper. Heat butter in a large heavy frying pan over medium heat until it bubbles. Add breasts and cook, turning occasionally until opaque almost to center, about 5 minutes total. Remove to serving plates. Remove excess butter from pan. Add cream and heat, stirring until reduced to consistency of very heavy cream. Stir in tarragon, basil, thyme and lemon juice. Pour over chicken.

Start with a simple green salad and serve with tiny steamed red potatoes and fresh green beans tossed in butter.

Serves four