Chicken with tarragon cream.
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.
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|Date:||Feb 1, 1985|
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