| 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 |
ts |
Dried tarragon |
| 2 |
oz |
Bleu cheese |
| 1/4 |
ts |
Tabasco sauce |
| 2 |
tb |
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 200°F 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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