Chicken Breasts with Tomato-Tarragon Cream Sauce Recipe

Serves 4

Ingredients:

  • 4 small whole chicken breasts, skinned, boned and butte flied
  • 1/4 cup flour seasoned with salt, pepper and cayenne
  • 4 tbsp butter or margarine
  • 1 1/2 tbsp chopped shallots
  • 3/4 cup dry white wine
  • 1 cup coarsely chopped tomatoes
  • 1 1/2 tsp lemon juice
  • 3/4 cup heavy cream
  • 2 tsp chopped fresh tarragon
  • Salt and pepper to taste

    • Instructions:

    1. Dredge chicken piece in seasoned flour.
    2. In large saute pan, heat butter until it stops sputtering.
    3. Put chicken in pan (don't crowd) and saute until golden. Turn and brown other side.
    4. Add shallot and continue to cook for 1 to 2 minutes, stirring constantly.
    5. Add wine and stir to dissolve brown particles in bottom of pan.
    6. Add tomatoes and lemon juice.
    7. Cook a few minutes, stirring constantly.
    8. Add cream, bring to a boil, and cook until cream is reduced and coats chicken.
    9. Add tarragon, salt and pepper.