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Wine-Poached Chicken with Tarragon Cream Recipe

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This recipe for Wine-Poached Chicken with Tarragon Cream, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Jackson Hartshorn
Added: Friday, June 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup fat free sour cream
4 tsp. reduced calorie mayonnaise
1 tbsp. minched tarragon
1/2 tsp. freshly ground pepper
1 cup chicken broth
1/4 cup dry white wine
8 peppercorns
4 tarragon springs
1 pound skinless boneless chicken breasts

Directions:
Directions:
Mix the sour cream, mayonnaise, minced tarragon, and pepper in a small bowl. Cover and refrigerate. Bring the broth, wine, peppercorns and tarragon springs to a boil in a skillet. Add the chicken and bring back to a boil. Reduce the heat, cover, and poach the chicken at a gentle boil until cooked through. Transfer the chicken to a cutting board and let stand 5 minutes. Thinly slice the chicken. Serve with the tarragon cream on the side.

 

 

 

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