Wednesday, April 9, 2008

Tarragon Chicken

"The best sauce is cooked in an old pan"....African proverb

I absolutely love tarragon, but for me it MUST be fresh. I've never really experimented a whole lot with it, but is is super on chicken and supposedly is real nice in a seafood dish or in a sauce for veggies.


1 lb boneless chicken breasts
1/4 cup all-purpose flour
3 tbsp butter
2 tbsp green onion, finely chopped
1/4 cup dry white wine
1 1/2 tspn fresh taragon, chopped (remember, if you are using dried, use only 1/3 the amt of fresh...but fresh is really so much nicer.)
1/4 cup chicken broth
1/4 cup half-and-half

Coat chicken breasts in flour on both sides. Set aside remaining flour to use later.
In a large pan, heat the butter over medium heat. Add chicken and brown on both sides. Remove the chicken and keep warm.
Add green onion to the pan and saute for 1 minute.

Add wine to the pan and increase heat to high; cook until liquid has reduced by half, stirring to loosen browned bits on the bottom of the pan.
Reduce the heat to low, add the set-aside flour, stirring until you get a thick paste. Add tarragon and chicken broth. Return chicken to pan, cover and cook until tender...about 20-25 minutes.

Remove chicken to clean plate and keep warm. Add half-and-half to the pan and you may need to add a bit more liquid if it's too thick. Add a bit more broth (or wine) until the sauce is between thin and gloopy. Add the chicken back to the pan and heat for just a few minutes.

Serve over orzo or rice.

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