This dish is usually made with whole chicken cut into pieces or boneless skinless thighs.\u00a0 This is a breast version.<\/p>\n
Season the chicken<\/strong> with the salt<\/strong> and pepper.<\/strong><\/p>\n Melt a tablespoon of butter<\/strong> in a sturdy wide saucepan, and add the mushrooms.<\/strong> Saut\u00e9 until water evaporates and mushrooms<\/strong> are browned. Set aside.<\/p>\n Melt the tablespoon of butter<\/strong> in the saucepan, and add the chicken breasts.<\/strong><\/p>\n Brown over medium heat for 2 to 3 minutes on each side. The chicken<\/strong> should be lightly browned. Remove and discard some of the rendered fat, leaving only 1 to 2 tablespoons of fat<\/strong> in the pan.<\/p>\n Add the wine, carrots,<\/strong> reserved mushrooms, chicken stock, onion, parsley, thyme<\/strong> and bay leaves.<\/strong> Bring to a boil, and boil gently, covered, for 15 to 20 minutes, or until the chicken<\/strong> is tender. Transfer the chicken<\/strong> to a platter, and discard the onion.<\/strong> Boil the liquid<\/strong> in the pan until it is reduced to about 3\/4 cup.<\/p>\n Meanwhile, whisk together the tablespoon of soft butter<\/strong> and the flour,<\/strong> then pick this mixture up on the looped wires of a whisk, and whisk it into the reduced liquid<\/strong> in the pan until it is smooth. Bring to a boil to thicken the liquid,<\/strong> then add the cream,<\/strong> return to a boil, and boil gently for 5 minutes.<\/p>\n Taste the sauce<\/strong> for seasonings,<\/strong> and add salt<\/strong> and pepper,<\/strong> if needed. Serve sprinkled with the chopped tarragon,<\/strong> if desired.<\/p>\n Serve with rice seasoned<\/strong> with onions<\/strong> and thyme.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 servings adapted from Jacques P\u00e9pin This dish is usually made with whole chicken cut into pieces or boneless skinless thighs.\u00a0 This is a breast version. 2TBS butter, divided 8oz mushrooms, sliced 4boneless, skinless chicken breasts \u00bdtsp salt \u00bctsp freshly ground black pepper \u00bdcup chardonnay \u00bdcup good chicken stock 1small onion (about 3 ounces), peeled and left whole 8oz baby carrots \u00bdtsp parsley \u00bdtsp thyme 2bay leaves 1TBS soft unsalted butter mixed with 1 TBS all-purpose flour (beurre mani\u00e9)…<\/p>\n