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Chicken with Tarragon Recipe

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

Contributor:  
Contributor:  
Kristen Santilli
Added: Monday, October 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 lbs. boneless, skinless chicken breasts
2 T. butter
1/4 c. shallots, minced
1 c. chicken stock
1 tsp. dried tarragon
3/4 c. heavy cream

Directions:
Directions:
Saute chicken in the butter until browned on both sides. Add shallots, stock, and tarragon. Cover and simmer for 6-8 more minutes. Remove chicken from the pan and keep warm, covered in the oven. Boil the juices remaining in the pan until reduced to 1/2 cup. Add the cream and bring to boil. Reduce to 3/4 cup or until thick enough to coat the back of a spoon. Return chicken to pan and coat with sauce.
Serves 4.

Personal Notes:
Personal Notes:
This recipe came from San Francisco Encore, but my mother in law gave it to me. We love to eat it over wild and white rice. If you like lots of sauce, double those ingredients to have extra.

 

 

 

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