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Tipsy Tarragon Chicken

August 26, 2009

My husband makes the best chicken. He normally makes a citrus and herb marinade, never using a recipe, and then poaches the chicken in the same marinade. It’s always tender and delicious, but it’s also interesting from the melange of flavors he chooses.

This recipe, while not marinated, is also flavorful and tender. The cream sauce has rich layered taste. I call it Tipsy Tarragon Chicken because it has some wine in the sauce.

late august09 037Tipsy Tarragon Chicken

  • Salt
  • Pepper
  • 2-4 Chicken Breasts
  • 1/2 C White Wine, I used a Pinot Gris
  • 1 Clove of Garlic
  • 2C Chicken Broth
  • 1TB Dried Tarragon
  • 1/2C Heavy Cream
  • 1TB Fresh Tarragon

 Heat a dry saucepan over medium high heat. Salt and heavily pepper the chicken breasts on both sides. Add chicken to the pan and allow it to brown just until it begins to stick to the pan.

late august09 027

Then add wine, chicken broth and dried tarragon. The liquid should almost cover the chicken. If it does cover the chicken (if you’re cooking four breasts rather than two, for instance) that’s just fine, too. Let the chicken poach, uncovered, until cooked throughout, turning the breasts often.

Remove chicken from the liquid and set the meat aside to rest. Strain the cooking liquid and return the strained liquid to the pan. Stir in the cream over low heat. Add the fresh tarragon and return the chicken breasts to the sauce. Serve, pouring the cream sauce over the chicken.

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