TARRAGON CHICKEN

Ingredients :

6 breast of chicken fillets (3 whole chicken breasts), skinless, cut in half lengthwise

2 tablespoons butter

2 tablespoons oil

Flour, necessary amount

Salt

Pepper

1 onion, finely chopped

1 garlic clove, finely minced

Juice of 1 lemon

½ cup brandy

1 cup dry white wine

2 cups chicken stock

1 cup heavy cream

1 tablespoon fresh tarragon, chopped

1 ½ tablespoon dried tarragon

1 tablespoon parsley leaves, chopped

Preparation:

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.

6 – 8 servings

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