How to make it

  • Slightly flatten each breast, season both sides with salt and pepper.
  • Set aside.
  • In a small sauce pan over medium heat, cook the shallots, tarragon, pepper, 2/3 cup of white wine, vinegar and Worchestershire sacue for about 10 minutes.
  • You want to reduce this mixture to about 3 tablespoons of liquid.
  • Remove from heat and stir in the cream.
  • Set aside.
  • In a heavy skillet over medium heat, melt the butter and saute the chicken breasts for two to three minutes per side.
  • You want them just lightly brown and not overcooked.
  • Set aside.
  • Deglaze your pan with the ohter 1/3 cup of dry white wine.
  • Reduce to nearly evaporated.
  • Lower your heat, add the sauce, return the chicken to the pan and cook another 6 to 7 minutes, turning occasionally.
  • Remove to heated platter.
  • Spoon sauce over top.
  • Serve immediately.

Reviews & Comments 4

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    " It was excellent "
    momo_55grandma ate it and said...
    another great tasty chicken dish thanks bunches high5
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  • notyourmomma 13 years ago
    That's funny because I never seem to have enough tarragon in my cabinet. I use it a lot. I can't seem to grow it in the Florida heat, it just shrivels and dies. Now, can you explain why there are three bottles of rubbed sage? What was I thinking? Along with six boxes of green tea bags? Must be an age thing. LOL
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  • darbar 13 years ago
    This looks good. I have way too much tarragon in my spice rack right now. Thanks.
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  • chefmeow 13 years ago
    I too love tarragon and this one sounds fabulous. Will be making soon. Thanks for the post.
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