"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Tarragon Chicken Recipe

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This recipe for Tarragon Chicken, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alice Kanner
Added: Sunday, July 5, 2009


6 boned & skinned chicken breast filets. (I used Perdue that you can get in a package)
3/4 cup milk
salt & pepper
1 1/2 cups freshly grated Parmesan
8 oz. butter
3 Tbsps shallots chopped fine
3/4 pint heavy sweet cream
2 large pinches dried tarragon
4 oz. dry sherry

Dip the chicken breasts in milk, sprinkle with salt & pepper and dredge on both sides in Parmesan. Place in frying pan with 4 oz. butter and cook over low heat uncovered until chicken is golden on both sides (about 6 to 8 minutes). Chicken will not be cooked through, but will finish off in the oven.

Use the same pan and place in it the remaining 4 oz. butter and shallots. Scrape to deglaze any crumbs and crusty bits that may adhere to the pan and blend them with the butter and shallots. Cook for 5 min. over medium heat.

Lower heat, add sweet cream, sherry and tarragon and let it heat over a very low heat, stirring until lightly thickened. Place breats in oven-proof casserole and pour sauce over and around them. Up to this point they can be made ahead and rest covered on counter.

Heat oven to 325 degrees ande cook chicken for about 20 minutes covered. Do not overcook because they will get tough. Serve with rice, if desired, or just a green vegetable and salad.




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