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Chicken Tarragon




Source of Recipe


Penzey's


List of Ingredients




4 bone in, skin on chicken breasts
3 Tbs olive oil
1 Tbs dried tarragon
1 c dry white vermouth\
1 c good quality chicken stock
2 Tbs Wondra flour
2 Tbs fresh tarragon, optional


Recipe



Wash chicken and pat dry. Heat the oil on high in a large, covered saute pan. Brown the chicken, about 5 minutes each side. Crumble dried tarragon over the chi8cken and then quickly add the vermouth and stock, deglazing the pan. Bring to a boil. Reduce heat and simmer gently, covered for 20 minutes.
Remove the chicken toa warm platter and cover losely with foil. Bring the liquid to a boil and reduce to about 1 1/2 c. Remove from the heat and cool sauce for a minute or so. Add the flour and then return to a boil, thickening the sauce to the desired consistency and stirring to prevent lumps. It should be slightly thickened, not like gravy. Sprinkle with the fresh tarragon if desired.