I followed a similar recipe to this for Chicken Tarragon the other day and it turned out well. I burned the sauce a little in the last stage of reduction so remember to keep the heat low. I also used a sweeter white wine than I wanted to, but it was still very good.
Chicken breast recipe is cooked with tarragon, chicken broth, a little white wine, and heavy cream.
Ingredients:
6 boneless chicken breast halves
salt and pepper
1/4 cup all-purpose flour
1/4 cup butter
1 tablespoon finely chopped onion
1/4 cup dry white wine
1/2 teaspoon dried tarragon
1/4 cup chicken broth
1/4 cup heavy cream
Preparation:
Sprinkle chicken breast halves with salt and pepper; dredge with flour. Set aside remaining flour.
In a large skillet, heat 3 tablespoons of butter over medium heat. Brown chicken on both sides, Remove chicken; keep warm. Add onion to skillet and sauté for 1 minute.
Add wine to skillet; increase heat to high and cook until liquid is almost evaporated, stirring to loosen browned bits on bottom of skillet.
Reduce heat to medium-low; add reserved flour, stirring to a thick paste. Add tarragon and chicken broth. Return chicken to skillet; cover and cook until tender, about 20 to 25 minutes. Remove chicken breasts to a hot platter. Add remaining butter and heavy cream to the skillet. Heat through; pour creamy tarragon sauce over chicken breasts.
Tarragon chicken recipe serves 6
Is this chicken comming from your wife’s family?