Sautéed Chicken Breasts with Tarragon Cream Sauce

Ingredients

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

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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