One of my favorites! The wine and the tarragon give the chicken a great flavor. If you dislike tarragon, you can use fresh basil or parsley instead.
Serves 4
4 skinless boneless chicken breasts
1/2 cup dry white wine
about 1 1/4 cups chicken broth
1 tbsp dried tarragon
1 garlic clove, finely chopped
3/4 cup heavy cream
1 tbsp chopped fresh tarragon
salt and freshly ground black pepper
fresh tarragon sprigs, to garnish
1) Season the chicken breasts lightly with salt and pepper and put them in a saucepan just large enough to hold them in one layer. Pour over the wine and broth, adding more broth to cover, if necessary, then add the dried tarragon and the garlic. Bring just to a simmer over medium heat and cook gently for 8-10 minutes until the juices run clear when the chicken is pierced with a knife.
2) With a slotted spoon, transfer the chicken to a plate and cover to keep warm. Strain the cooking liquid into a small saucepan, skim off any fat and boil to reduce by two-thirds.
3) Add the cream and boil to reduce by half. Stir in the fresh tarragon and adjust the seasoning. Slice the chicken breasts, spoon over a little sauce and garnish with tarragon.
Source: French - Delicious Cuisine Made Easy by Carole Clements and Elizabeth Wolf-Cohen
