Ingredients
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6 boneless skinless chicken breasts (can use bone in but adjust time) or 6 boneless skinless chicken thighs (can use bone in but adjust time)
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salt, to taste
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pepper, to taste
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1/4 cup all-purpose flour
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1/4 cup butter
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1 tablespoon onion, finely chopped
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1/4 cup dry white wine
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1/2 teaspoon dried tarragon
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3/4 cup chicken broth
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1/4 cup heavy cream
Instructions
- Sprinkle chicken with salt and pepper and dredge in flour. Set aside remaining flour.
- Heat 3 tablespoons of butter over medium heat in large skillet and brown chicken on both sides. Remove chicken and keep warm.
- Saute onion in same skillet until it begins to become clear.
- Add wine and cook until liquid is almost evaporated, stirring to loosen browned bits (deglaze) on bottom of skillet. Watch closely- this happens fast!
- Reduce heat to medium-low and stir in reserved flour until it becomes a thick paste.
- Add tarragon, chicken broth and the cooked chicken. Cover and cook until tender.
- Place chicken on a warm platter.
- Add remaining butter and heavy cream to the liquid that is in the skillet and heat through.
- Pour sauce over the chicken and garnish with a little more tarragon or some chopped fresh parsley or green onion if desired.