- 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
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.
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