Uncle Bob
Chef Extraordinaire
CHICKEN TARRAGON
4-6 Boneless/Skinless Chicken Breast
3 T. Butter Melted
2 T. Olive Oil
Salt & Pepper
2 T. Tarragon
AP flour for dredging
1/2 Cup Dry white wine
1/2 Cup Rich Chicken Stock
4 T. Butter
Pound out the chicken breast to 1/4 inch...Season with Salt & Pepper, and lightly dredge in the flour....Sauté in the melted butter and Olive oil till lightly browned, and just done!! Remove the chicken and keep warm....Pour off any excess oil, and deglaze the pan with 1/2 Cup Wine...reduce by about half. Add the 1/2 Cup Chicken stock, and again reduce by about half. Add the Tarragon (I like to crush it really well)...Continue simmering for two to three minutes. Turn the heat off, and swirl in the 4 T. of butter until just melted. Serve the sauce over the chicken...
Easy and Good Stuff!!
Enjoy!