I don’t even remember why or how but I ended up with a little tarragon plant in my “herb garden” and wanted a few ways to use the lemony herb. This was my first, and successful, usage.
- Chicken breast (1-2)
- 1 TBS butter
- 1/4 C – 1/3C sweet onion, diced
- 2 garlic cloves, minced
- 1 TBS flour
- 3 TBS Sherry or white wine
- 1/2 C cream
- 1 tsp fresh tarragon, minced
- 1 tsp fresh parsley, minced
- Chicken bullion, to taste
Cut chicken breast into even pieces, season with salt and pepper, and brown in skillet. Remove chicken to plate. Sauté butter and onion, season with salt and pepper. Add garlic just as onion is soft and beginning brown. Sprinkle flour to soak up any butter, cook a min or two. Deglaze pan with a few glugs of white whine or sherry wine, letting the alcohol cook off. Add in cream, tarragon, parsley, and chicken bullion to taste. Adjust with more cream and seasonings as needed, thickening with cornstarch as needed. Replace chicken, simmer until chicken is cooked and or give sauce time to meld.
This is intended to be a light sauce for the chicken, not a large amount of gravy to be spread around the plate.
Sugared Sunshine 