0 recipes from contoocook and beyond


2 boneless skinless chicken breasts halved
2 tbsps. flour
l/4 cup butter
l/4 cup chopped shallots
l/4 cup dry white wine
l tsp. dried tarragon
3/4 cup chicken broth
l tbsps. heavy cream
Pound chicken to even thickness. Sprinkle with s&p and dredge in flour. Reserve flour. In a large
skillet heat 3 tbsps. butter, add chickena nd brown on both sides. Tr ansfer to heated platter. Add
shallots to skillet and saute briefly. Add wine. Cook until nearly evaporated. Add reserved flour, stir
and cook 3 mins. Sprinkle with tarragon and add chicken broth. Return chicken to pan and simmer
l0 mins. Transfer to heaqted platter and keep hot. Add l tbsps. each butter and cream to pan, heat
and pour over chicken.
Serves 4 Food Network

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