‘Crack’ (as in addictive) Chicken Breasts in Tarragon Cream
4 boneless, skinless chicken breasts
2 tsp olive oil
1-2 small shallots, (finely chopped)
1/4 cup dry white wine
3/4 cups heavy cream
2-3 tbsp coarsely chopped fresh French tarragon
1 tsp lemon juice
Season both sides of the chicken with salt and pepper and sauté the chicken in a large skillet until slightly brown on both sides but still undercooked. Transfer to separate plate.
Reduce the heat under the skillet to low and add shallots, scraping together the bits of browned chicken. Cook until softened, less than a minute. Add the wine and cook for another 30 seconds or so. Add the cream and half of the tarragon. Return the chicken breasts (and any juice on the plate) to the pan and simmer in the cream until the chicken is fully cooked.
When chicken is fully cooked, remove from cream (either to a platter or individual plates). Bring the sauce up to a slow simmer and add the rest of the tarragon, lemon juice and salt and pepper to taste. Sauce should be thick enough to cover a spoon.
Plate with egg noodles and a fresh salad!