Directions:
- Sprinkle chicken with salt and pepper and dredge in flour. Set aside remaining flour.
- Heat 3 tablespoons of butter over medium heat in large skillet and brown chicken on both sides. Remove chicken and keep warm.
- Saute onion in same skillet until it begins to become clear.
- Add wine and cook until liquid is almost evaporated, stirring to loosen browned bits (deglaze) on bottom of skillet. Watch closely- this happens fast!
- Reduce heat to medium-low and stir in reserved flour until it becomes a thick paste.
- Add tarragon, chicken broth and the cooked chicken. Cover and cook until tender.
- Place chicken on a warm platter.
- Add remaining butter and heavy cream to the liquid that is in the skillet and heat through.
- Pour sauce over the chicken and garnish with a little more tarragon or some chopped fresh parsley or green onion if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 359.78 Kcal (1506 kJ) | ||
| Calories from fat | 149.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.65g | 26% | |
|---|---|---|---|
| Cholesterol | 166.43mg | 55% | |
| Sodium | 873.42mg | 36% | |
| Potassium | 711.51mg | 15% | |
| Total Carbs | 4.58g | 2% | |
| Sugars | 0.16g | 1% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 47.94g | 96% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 19.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 121.32 Kcal (508 kJ) | ||
| Calories from fat | 50.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.61g | 26% | |
|---|---|---|---|
| Cholesterol | 56.12mg | 55% | |
| Sodium | 294.53mg | 36% | |
| Potassium | 239.93mg | 15% | |
| Total Carbs | 1.54g | 2% | |
| Sugars | 0.06g | 1% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 16.17g | 96% | |
| Vitamin C | 0.8mg | 4% | |
| Calcium | 6.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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