Ingredients: |
Ingredients: 3 large boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed
1 cup reduced-sodium chicken broth, divided, plus more as needed
1 medium onion (cut in rings)
3 tbsp. finely minced fresh tarragon
1/3 cup heavy cream
1/2 tsp. kosher salt, divided
1 tsp. plus 1/2 cup all-purpose flour, divided
1 tsp. plus 1 tablespoon butter, divided
1/4 tsp. course ground black pepper
1 tsp. peanut or canola oil
1/2 cup frozen peas, thawed (optional)
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Directions: |
Directions:Put cream in a small bowl. Season with 1/4 teaspoon salt. Mash 1 teaspoon flour and 1 teaspoon butter in another small bowl until a paste forms. Set both bowls aside.
Dry chicken thoroughly with paper towels. Season with the remaining 1/4 teaspoon salt and pepper. Dredge lightly in the remaining 1/2 cup flour, shaking off any excess. (Discard leftover flour.)
Heat the remaining 1 tablespoon butter, oil, and tarragon in a 12-inch cast-iron skillet over medium-high heat. Add the chicken and onion rings. Cook, turning once, until nicely browned on both sides, about 10 minutes total. Add 1/2 cup broth, reduce the heat and cover. Simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don’t run dry. If necessary, add more broth, a tablespoonful at a time, to prevent scorching.) Transfer the chicken to a clean cutting board and tent with foil.
Add the remaining 1/2 cup broth to the pan and bring to a boil over high heat. Cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce heat to medium, add the reserved cream and bring to a simmer. Gradually whisk in the reserved butter-flour paste, a few bits at a time, until the sauce coats the spoon, 1 to 2 minutes. Stir in peas (optional).
Reduce the heat to low and return the chicken to the pan along with tarragon. Turn to coat with the sauce and cook until heated through, 1 to 2 minutes.
Slice the chicken and serve with the sauce, garnished with sprigs of tarragon, if desired.
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