Since it was a slow weekend I busted out the Chicken cookbook and prepared a fabulous Tarragon Chicken. This is what happens when I get bored...I turn into a mediocre chef. This was a very good meal and I will definitely make it again. I served this chicken with fresh green beans that I sauteed in EVOO and salt & pepper. I also made my red smashed potatoes...YUMMY!
Ingredients
4 Boneless chicken breasts
Salt & pepper
1/2 Cup dry white wine
1 1/4 Cups of chicken stock
1 Garlic clove, finely chopped
1 Tbsp dried tarragon
3/4 Cup heavy cream
1 Tbsp chopped fresh tarragon
Directions
Season the chicken with salt and pepper and place in a large skillet. Pour in the wine and just enough chicken stock to cover, add the garlic and dried tarragon. Bring to a boil, reduce the heat, and cook until the chicken is cooked through.
Remove the chicken, cover and keep warm. Strain the liquid into a clean skillet and skim off any excess fat from the surface. Bring to a boil and cook for 12 - 15 minutes or until reduced by two-thirds.
Stir in the cream, return to a boil and cook until reduced by about half. Stir in the fresh tarragon. Slick the chicken breast and arrange on plates. Spoon sauce over chicken and top with fresh tarragon.
My sauce turned out runny and that is why it doesn't show up well in the picture above. I didn't know what I did wrong until I sat here and re-typed the directions. I believe I put in way too much cream so my sauce never thickened. It tasted great anyway and now I know what I did wrong so I can fix it for next time.
2 comments:
You can never have too much cream in my opinion. Looks good.
By the way... it is actually me, Pamela Parks. My computer has Garrett logged in. ;)
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