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Sautéed Chicken Breasts with Tarragon Cream Sauce

Sautéed Chicken Breasts with Tarragon Cream Sauce
Photo by © Melanie Acevedo

Ingredients

  • 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
  • ¾ teaspoon salt
  • ¼ teaspoon fresh-ground black pepper
  • 2 tablespoons chopped onion
  • 1 tablespoon flour
  • 1 cup dry white wine
  • ½ teaspoon dried tarragon, or 1 1/2 teaspoons chopped fresh tarragon
  • + 2 more ingredients
    • ½ cup heavy cream
    • 2 tablespoons butter

1. In a medium frying pan, heat the butter over moderate heat. Season the chicken with 1/4 teaspoon of the salt and the pepper and add it to the pan. Cook the chicken until brown, about 5 minutes. Turn and cook until just done, 4 to 5 minutes longer. Remove the chicken from the pan and put it in ...

View full recipe at My Recipes

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