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Season chicken fillets with salt and pepper and dredge in flour.
Melt butter and oil in a large skillet and brown chicken fillets. Add brandy and cook until alcohol has evaporated. Add wine, chicken stock, onion, garlic and lemon juice and bring to a boil. Cook for 10 minutes or until chicken is tender. Remove chicken from skillet and reserve.
Force sauce through a strainer and return to skillet. Add tarragon and reduce sauce for 10 minutes. Stir in heavy cream. Dilute 2 tablespoons flour in ¼ cup water and stir it into sauce if a thicker sauce is desired. Correct seasoning.
Stir in chopped parsley before serving.
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