Reply #15: Tarragon Chicken

[zx22778a]

I was just thinking about this looking at the bunch of French tarragon I have growing outside my kitchen door. If you need to, you can probably grab a bunch of tarragon at your supermarket.

Two Chicken Breasts
About a half cup of chopped tarragon leaves
Half a bottle of white wine
A coupla tablespoons of butter.
Flour.
Salt, pepper.

Dredge boneless, skinless chicken breasts (or any other part, I kinda like thighs) in flour.

Brown in melted butter. When browned, take them out and add just enough flour to make a decent roux, a creamy sort of paste of butter and flour and just let the flour cook until it barely starts to brown. Add the wine now. Having the wine already open helps because you don't want to burn the roux. Add the tarragon leaves and the chicken breasts, cover and simmer for about twenty minutes. Serve over fresh pasta.

Simple, impresses the chicks, and different.