I loved this recipe, I love tarragon and I made other post times ago with fish and tarragon but this sauce was lovely and yum!
Adapted from my personal cook book collection and the name is
"French recipes" by Parragon.
chicken in tarragon sauce
4 pieces of boneless breast of a
175 g each
salt and pepper
30 g butter
1 tablespoon oil
4 tablespoons dry white wine
150 ml of broth
sprigs of tarragon
2 teaspoons of dried tarragon
300 ml heavy cream
Season the chicken breasts on both sides with salt and pepper.
Melt butter with oil in a skillet over medium heat. A large pan so they can brown the chicken breasts.
when browned move to a ceramic baking dish or pyrex.
Bring to a preheated oven (180 ° c)
for about 20 minutes or until tender.
Cover the dish with foil and set aside.
For the sauce:
In the same pan that the chicken is gilded (remove excess fat) and place over low medium heat, add wine, always stirring, boil a bit to reduce a little.
Add a bit of broth and tarragon in branches, stir a little and add the cream.
Then dispose the breasts and check the seasoning and sprinkle the chopped tarragon over the sauce.
Serve the chicken with tarragon sauce.
Pollo con salsa de estragón