"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Downriver Tarragon Chicken Recipe

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This recipe for Downriver Tarragon Chicken, by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kiera Werner
Added: Thursday, July 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 small boneless chicken breast halves
Flour
Butter
1 cup sliced mushrooms
fresh ground white pepper
1 tsp dried tarragon
3/4 c white wine
1 tsp chicken bouillon granules (low salt preferred)

Directions:
Directions:
Rinse and pat chicken dry.
Dredge chicken pieces lightly in flour.
In medium skillet, cook chicken in melted butter until golden, a few minutes. Turn chicken, add mushrooms, a few grinds of pepper, tarragon, and wine. Sprinkle bouillon granules into wine.
Cover and cook until steam lifts lid; lower heat and cook until chicken is done, about 5 to 10 minutes. Uncover and cook a minute or two longer to thicken sauce.
Place chicken pieces on warm serving plate and cover with mushrooms and sauce. Serve immediately.

Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is easy and always a hit. The "Downriver" portion of the name comes from where Pres and I lived in Michigan: downriver from Detroit. Enjoy!

Variation: if I don't have mushrooms, I use onions instead.

 

 

 

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