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Chicken with tarragon cream.

To make the simple sauce, reduce the pan juices and enrich them with cream; flavor with lemon peel. 2 tablespoons butter or margarine 2 whole chicken breasts (1 to 1-1/4 lb. each), split, boned, and skinned 1/4 cup chopped shallots or onion 1 cup regular-strength chicken broth 1 teaspoon dry tarragon 1/2 cup whipping cream 1/4 teaspoon grated lemon peel 2 teaspoons lemon juice Thin lemon slices

In a 12- to 14-inch frying pan, melt butter over medium-high heat. Add chicken and cook unti browned on both sides, about 5 minutes. Add shallots, broth, and tarragon; cover and simmer until chicken is no longer pink in thickest part (cut to test), 7 to 9 minutes. Lift out chicken with a slotted spoon and place on a warm platter; keep warm.

Boil pan juices, uncovered, until reduced to 1/2 cup. Add cream and any accumulated juices from chicken. Boil, uncovered, until sauce is reduced to 3/4 cup. Stir in lemon peel and juice. Pour sauce around chicken. Garnish with lemon slices. Serves 4.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Feb 1, 1985
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