Chicken Breasts Tarragon

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  • 4 chicken breasts, skinless/boneless
  • Salt and Pepper to taste
  • Flour for dredging
  • 1/4 cup(s) butter
  • 1 shallot chopped
  • 1/2 cup(s) Sherry wine
  • 1/2 teaspoon(s) tarragon
  • 1/2 cup(s) chicken broth
  • 1/2 cup(s) whipping cream


  1. 1. Pound chicken breasts thin and then sprinkle with salt and pepper. Dredge in flour, reserving remaining flour (< 1/4 cup) for recipe.
  2. 2. Heat 3 tbl butter in large skillet on med-high heat and brown chicken on both sides; transfer to covered dish.
  3. 3. Add shallots to the remaining butter and saute
  4. 4. Add wine and cook liquid over hight heat until almost evaporated; scrape loose all browned particles
  5. 5. Add reserved flour and stir to make a thick paste; sprinkle with tarragon and then stir in chicken broth
  6. 6. Return the chicken to the skillet; cover and cook until tender (about 25 - 30 minutes)
  7. 7. Transfer chicken to a serving dish. Add the remaining butter and cream to the skillet and stir until well blended; place on top of chicken and serve.
October 2011

This recipe is a personal recipe added by ckvet1 and has not been tested or endorsed by MyRecipes.

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