Skillet Tarragon Chicken

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts (can use bone in but adjust time) or 6 boneless skinless chicken thighs (can use bone in but adjust time)
• salt, to taste
• pepper, to taste
• 1/4 cup all-purpose flour
• 1/4 cup butter
• 1 tablespoon onion, finely chopped
• 1/4 cup dry wine
• 1/2 teaspoon dried tarragon
• 3/4 cup chicken broth
• 1/4 cup heavy cream

Recipe

• 1 sprinkle chicken with salt and pepper and dredge in flour. set aside remaining flour.
• 2 heat 3 tablespoons of butter over medium heat in large skillet and brown chicken on both sides. remove chicken and keep warm.
• 3 saute onion in same skillet until it begins to become clear.
• 4 add wine and cook until liquid is almost evaporated, stirring to loosen browned bits (deglaze) on bottom of skillet. watch closely- this happens fast!
• 5 reduce heat to medium-low and stir in reserved flour until it becomes a thick paste.
• 6 add tarragon, chicken broth and the cooked chicken. cover and cook until tender.
• 7 place chicken on a warm platter.
• 8 add remaining butter and heavy cream to the liquid that is in the skillet and heat through.
• 9 pour sauce over the chicken and garnish with a little more tarragon or some chopped fresh parsley or green onion if desired.