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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
4 chicken breasts, skinless/boneless |
salt and pepper to taste |
flour for dredging |
1/4 cup(s) butter |
1 shallot chopped |
1/2 cup(s) sherry wine |
1/2 teaspoon(s) tarragon |
1/2 cup(s) chicken broth |
1/2 cup(s) whipping cream |
Directions:
1. Pound chicken breasts thin and then sprinkle with salt and pepper. Dredge in flour, reserving remaining flour (< 1/4 cup) for recipe.
2. Heat 3 tbl butter in large skillet on med-high heat and brown chicken on both sides; transfer to covered dish.
3. Add shallots to the remaining butter and saute
4. Add wine and cook liquid over hight heat until almost evaporated; scrape loose all browned particles
5. Add reserved flour and stir to make a thick paste; sprinkle with tarragon and then stir in chicken broth
6. Return the chicken to the skillet; cover and cook until tender (about 25 - 30 minutes)
7. Transfer chicken to a serving dish. Add the remaining butter and cream to the skillet and stir until well blended; place on top of chicken and serve.
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