Source:

Terri Mckibbon

Serves/Makes:4

Ingredients

• 4 boneless,skinless chicken breast halves
• 2 tsp (10 ml). extra virgin olive oil
• 1 small shallot, minced
• 1/4 cup (60 ml) dry vermouth or dry white wine
• 3/4 cup (175 ml) heavy cream
• 2 tbsp (30 ml) to 3 tbsp (45 ml) fresh French tarragon
• 1 tsp (5 ml). fresh squeezed lemon juice
• salt and pepper to taste
• cooked buttered egg noodles

Preparation

• Sseason both sides of chicken and brown each side in oil.
• Transfer to chicken plate.
• Reduce heat and add shallots on low, stir constantly, 1 minute.
• Add vermouth and cook 30 seconds, add cream and half of tarragon.
• Return chicken to pan and adjust heat to gentle simmer.
• Cover and cook until chicken is firm, no pink.
• Transfer chicken to warm serving platter or plates.
• Stir in sauce the remaining tarragon, lemon, and salt and pepper.
• Cook 1 minute.
• Pour over chicken right away and serve with buttered egg noodles.

Comments

This recipe is a great addition to your weekly menu. Enjoy.