Chicken with Tarragon Cream
Shared with me by: Flo C (former neighbor)
Ingredients
- 2 Tbls. butter
- 4 boneless chicken breast halves, skinless
- 1 cup chicken broth
- 1/4 c. chopped shallots
- 1 t. dried tarragon, crumbled
- 1/2 c. whipping cream
- 1 t. fresh lemon juice
- 1/2 t. grated lemon zest
- salt and freshly ground pepper
- lemon slices, garnish
- chopped fresh parsley, garnish
Instructions
Melt butter in heavy large skillet over medium heat. Add chicken and cook until lightly browned, about 1 minute per side.
Stir in broth, shallots and tarragon. Cover and simmer until chicken is opaque, about 10 minutes. Transfer chicken to a serving platter and keep warm.
Boil pan juices until reduced to 1/2 cup, about 7 minutes. Add cream and cook until reduced to sauce consistency, stirring constantly, about 5 minutes. Mix in lemon juice and zest. Season with salt and pepper.
Pour sauce over chicken. Garnish with lemon slices and parsley and serve.