Sautéed Chicken Breasts with Tarragon Cream Sauce

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