White wine, cream and tarragon are essential ingredients in many famous French dishes. Here they combine to make a rich, creamy sauce served with succulent chicken breasts. This dish may be accompanied by glazed carrots and creamed potatoes.
6 chicken breasts, skinned and boned 4 tablespoons seasoned flour, made with 4 tablespoons flour, 2 teaspoon salt and ½ teaspoon black pepper 2 oz. ½ cup butter
2 shallots or spring onions finely chopped
3 fl. oz. dry white wine
1 teaspoon chopped fresh tarragon
2 fl. oz. chicken stock, made from the giblets or a stock cube
2 fl. oz. double cream ½ cup heavy creaml
Coat the chicken breasts thoroughly with half the seasoned flour. Reserve the remaining flour.
In a large, deep frying-pan, melt three-quarters of the butter over moderate heat. When the foam subsides, add the chicken
breasts to the pan and brown them for 5 to 7 minutes on both sides. With tongs, transfer the breasts from the pan to a heated dish.
Add the shallots or spring onions to the pan and fry them for 4 to 5 minutes. Pour in the wine and stir to blend it with the pan juices.
Increase the heat to high and boil the wine, stirring, until it has reduced to about half the original quantity.
Remove the pan from the heat and stir in the remaining seasoned flour to make a thick paste.
Return the pan to low heat and add the tarragon and chicken stock.
Return the chicken to the pan, cover and cook for about 25 minutes, or until the chicken is tender.
With tongs, remove the chicken breasts from the pan and place them in a warmed serving dish. Keep hot.
Add the remaining butter and cream to the pan and cook, stirring occasionally, for 2 to 3 minutes.
Remove the pan from the heat and pour the sauce over the chicken breasts. Serve at once.