| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Cklive10 |
1 |
servings |
INGREDIENTS
| 3 |
|
Boneless; skinless chicken |
|
|
; breasts, halved |
| 1/4 |
c |
Flour |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Shallots; chopped |
| 1/4 |
c |
Dry white wine |
| 1 |
ts |
Dried tarragon |
| 1/4 |
c |
Chicken broth |
| 1/4 |
c |
Heavy cream |
INSTRUCTIONS
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 heated platter. Add shallots to
skillet and saute 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 heated platter and keep hot. Add 1 tablespoon each butter
and cream to pan, heat and pour over chicken.
Yield: about 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9217
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Our God is an *_AWESOME_* God!”