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Chicken Tarragon Recipe

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

Contributor:  
Contributor:  
Meredith Olson
Added: Tuesday, July 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 whole chicken breasts - pounded thin and cut in half
1/4 c flour
salt and pepper (fairly heavy)
1/4 c margarine
3 T olive oil
2 T onion or shallot, chopped
1/2 c dry white wine
1 T fresh tarragon
1/2 c chicken broth
1/4 c milk
rice (for serving)

Directions:
Directions:
Cook rice according to box instructions

Combine flour with salt and pepper. Coat chicken with flour mixture, then reserve remaining flour. In a large skillet, heat 1 T margarine and 3 T oil, and brown chicken briefly. Remove chicken from pan.

Add shallots (onions) to skillet, and saute briefly (1-2 min). Add wine, and simmer until liquid is reduced by half or more. Stir in remaining flour mixture (~ 2 T or so), then add tarragon and chicken broth, and mix until smooth.

Return chicken to pan, coating one side with sauce, then turning over in the pan. Cook on medium-high heat until sauce begins to simmer, then reduce heat to low, cover pan, and cook until chicken is no longer pink inside (~10 minutes).

Once chicken is cooked, remove from pan, and place in oven to keep warm while finishing the sauce. Add 1 T margarine to the pan, and stir until melted. Stir in mild, and cook over medium-high heat until it simmers.

Plate chicken with rice and pour sauce on top.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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