Lynn demonstrates how to make Chicken Tarragon. This is a delicious main dish and an impressive dish to serve company. This can be doubled if you are serving more people. From Sara Moulton
1 pound of chicken cutlets, or you can pound boneless, skinless chicken breasts to an even thickness
Salt and Pepper
2 Tablespoons flour, (I used more – use your own judgement, according to how much chicken you use)
¼ cup butter
¼ cup shallots, chopped
¼ cup white wine
1 teaspoon dried tarragon
¾ cup chicken broth
1 Tablespoon heavy cream
Sprinkle chicken with salt and pepper and dredge in the flour. Reserve flour. In a large skillet, heat 3 Tablespoons butter, add chicken and brown on both sides. Transfer to a plate. Add shallots to skillet and sauté briefly. Add wine. Cook until nearly evaporated. Add reserved flour, stir and cook 3 minutes. Sprinkle with tarragon and add chicken broth. Return chicken to pan and simmer 10 minutes. Transfer to a plate. Add 1 Tablespoon of butter and 1 Tablespoon cream to pan, heat and pour over chicken.
Print Version: http://tinyurl.com/keagc4k
Link to the Induction Hot Plate: http://astore.amazon.com/lynsrec-20/detail/B0044WWBGG
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Credit: YouTube
