| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Canadian | Poultry | 6 | Servings |
INGREDIENTS
| 6 | Chicken breasts | |
| Salt and pepper | ||
| Flour for dusting | ||
| 1/4 | c | Unsalted butter or vegetable |
| oil | ||
| 1/2 | c | Dry white wine |
| 1 1/2 | c | Whipping cream |
| 1 | t | Dried tarragon |
| 2 | oz | Bleu cheese |
| 1/4 | t | Tabasco sauce |
| 2 | T | Chopped fresh parsley |
INSTRUCTIONS
Remove skin from chicken breasts, bone them (or buy them already skinned and boned), and pat dry. (Reserve bones and skin for making chicken stock.) Sprinkle chicken with salt and pepper and dust lightly with flour. In large skillet, melt butter and cook chicken 5 to 7 minutes on each side, depending on thickness. Transfer to serving dish and keep warm in 200øF oven. Pour off any fat remaining in skillet and return pan to heat. Add wine and scrape bottom of pan with spoon, stirring to deglaze pan. Cook until reduced by half, then add 1 cup cream and the tarragon. Cook, stirring, until sauce is slightly reduced and little thicker. Mash bleu cheese and combine with remaining 1/2 cup cream; add to skillet. Stir well and cook over low heat until sauce is slightly thickened. Add Tabasco; taste and adjust seasoning. Pour sauce over chicken and sprinkle with parsley. Makes 6 servings. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Canadian Living Entertaining Cookbook Special. Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar 28, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 464
Calories From Fat: 170
Total Fat: 19.3g
Cholesterol: 94.2mg
Sodium: 100.4mg
Potassium: 254.2mg
Carbohydrates: 42.1g
Fiber: 1.5g
Sugar: <1g
Protein: 25.3g