Yield: 4 servings

adapted from Jacques Pépin

This dish is usually made with whole chicken cut into pieces or boneless skinless thighs.  This is a breast version.

• 2TBS butter, divided
• 8oz mushrooms, sliced
• 4boneless, skinless chicken breasts
• ½tsp salt
• ¼tsp freshly ground black pepper
• ½cup chardonnay
• ½cup good chicken stock
• 1small onion (about 3 ounces), peeled and left whole
• 8oz baby carrots
• ½tsp parsley
• ½tsp thyme
• 2bay leaves
• 1TBS soft unsalted butter mixed with 1 TBS all-purpose flour (beurre manié)
• 1cup heavy cream
• 1tablespoon coarsely chopped fresh tarragon (optional)

Season the chicken with the salt and pepper.

Melt a tablespoon of butter in a sturdy wide saucepan, and add the mushrooms. Sauté until water evaporates and mushrooms are browned. Set aside.

Melt the tablespoon of butter in the saucepan, and add the chicken breasts.

Brown over medium heat for 2 to 3 minutes on each side. The chicken should be lightly browned. Remove and discard some of the rendered fat, leaving only 1 to 2 tablespoons of fat in the pan.

Add the wine, carrots, reserved mushrooms, chicken stock, onion, parsley, thyme and bay leaves. Bring to a boil, and boil gently, covered, for 15 to 20 minutes, or until the chicken is tender. Transfer the chicken to a platter, and discard the onion. Boil the liquid in the pan until it is reduced to about 3/4 cup.

Meanwhile, whisk together the tablespoon of soft butter and the flour, then pick this mixture up on the looped wires of a whisk, and whisk it into the reduced liquid in the pan until it is smooth. Bring to a boil to thicken the liquid, then add the cream, return to a boil, and boil gently for 5 minutes.

Taste the sauce for seasonings, and add salt and pepper, if needed. Serve sprinkled with the chopped tarragon, if desired.

Serve with rice seasoned with onions and thyme.