Yield: 6 Servings

Adapted from Food

“This delicious chicken and easy creamy tarragon wine sauce cook right on the stove top. We love this over some simple white or brown rice with a green salad on the side.

• 6boneless skinless chicken breasts or thighs
• salt, to taste
• pepper, to taste
• ¼cup AP flour
• ¼cup butter
• 1TBS onion, finely chopped
• ¼cup dry white wine
• ½tsp dried tarragon
• ¾cup chicken broth
• ¼cup heavy cream

Sprinkle chicken with salt and pepper and dredge in flour. Set aside remaining flour.

Heat 3 TBS of butter over medium heat in large skillet and brown chicken on both sides. Remove chicken and keep warm.

Sauté onion in same skillet until it begins to become clear.

Add wine and cook until liquid is almost evaporated, stirring to loosen browned bits (deglaze) on bottom of skillet. Watch closely – this happens fast!

Reduce heat to medium-low and stir in reserved flour until it becomes a thick paste.

Add tarragon, chicken broth and the cooked chicken. Cover and cook until chicken is 165°F.

Place chicken on a warm platter.

Add remaining butter and heavy cream to the liquid that is in the skillet and heat through.

Pour sauce over the chicken and garnish with a little more tarragon or some chopped fresh parsley or green onion if desired.

Serve with Rice, Couscous and a green vegetable.