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CHICKEN TARRAGON
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CHICKEN TARRAGON


My ultimate favorite cookbook is "365 Ways to Cook Chicken" by Cheryl
Sedaker.....even with my picky family, we have found some wonderful
favorites! Here is my (decadent, with 3/4 cup cream!) favorite. This
inspired me to plant my own tarragon...perfect! ~~ Dina

1 chicken, cut up
salt and pepper
3 tablespoons butter
1 small onion, finely chopped
1 garlic clove, crushed
2 tablespoons flour
1/2 cup white wine
2 tablespoons fresh chopped tarragon, or 1 1/2 teaspoons dried
3/4 cup heavy cream

1. Season chicken pieces with salt and pepper. In a large frying pan
or flameproof casserole, heat butter over medium-low heat. Add
chicken and cook for 5 minutes. turn chicken, add onion and garlic,
and cook for 5 to 7 minutes, until onion is softened but not browned.
2. Sprinkle flour over chicken and toss for 1 minute. Add wine,
tarragon, and 1 cup water. Cover and simmer for 20 minutes, until
tender. Remove chicken to a serving platter. Cover with foil to keep
warm.
3. Boil sauce in pan, stirring often, until reduced by half, about 5
minutes. Add cream and simmer for 3 minutes. Season with salt and
pepper to taste. Pour sauce over chicken and serve.

Serves 4

There is also a Quick Tarragon Chicken using boneless skinless chicken
breast halves... In step one, just brown chicken before removing it
from pan. Add 2 teaspoons Dijon mustard to step 2, simmer chicken 10
minutes.



 350F. Place browned chicken in a baking dish. Brush with teriyaki
sauce. Then spoon on salad dressing. Sprinkle with cheese, green
onions, and bacon bits to top. Bake for 30+ minutes or until chicken
is cooked through.

**I brushed the chicken on both sides with the Teriyaki. sauce. I also
used a lot more cheese, onions, and bacon. Do it to suit your taste.

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