CREAMY TARRAGON CHICKEN
This is a variation of one recipe my Mom used to make. She will be the first one to tell you that she was never a gourmet cook, but she does have a few signature dishes that were always truly exceptional and I believe this is one of them.
My Mom didn’t come from a family with much in the way of a grocery budget. Her family had more than a few mouths to feed too, so she would tell us how it was often cornbread and beans for supper in her household. She did learn to make a mean pot of pork & beans though, and she knows her way around the kitchen well enough to make quite a tasty pot roast with veggies as well…not to mention her notoriously delicious cobblers. No, my Mom probably doesn’t give herself enough credit, although compared to the AMAZING cook that was Dad’s Mom, my Grama, who passed many of her skills to my Dad, I can see where my Mom might feel less comfortable in the kitchen than some.
My mother has always been petite as well, so she probably doesn’t have the same passion (or obsession) with food as some of us do…unless, of course, it is derived from chocolate or is in the form of pastries! (Bear claws, right Mom???) :o) But this recipe is in honour of her, my Mum, because she introduced this flavour combination to me and always made it to perfection, that is how I recall it anyway.
This is a wonderful twist on chicken and I think anyone who likes chicken and tries it will like it! So, here we go…
INGREDIENTS:
6 Chicken Breasts
* Salt & Pepper
¼ Cup Flour
¼ Cup Butter
1 Med Onion, finely chopped
¼ Cup (more or less) Dry White Wine
1 Tsp Tarragon
½ Cup Chicken Broth
½ Cup Condensed Milk (non-sweetened) or Cream
*Amounts vary to individual tastes.
DIRECTIONS:
First, sprinkle chicken breast pieces with salt and pepper then dredge with flour but set aside the remaining flour.
Next, in a large skillet, heat 3 tablespoons of butter over medium heat and then brown the chicken on both sides.
Move the chicken to a glass oven dish and keep warm in a low temp oven until sauce is ready.
Add onion to skillet and sauté for 1 minute before adding wine and increasing the heat to high.
Now cook until most of the liquid has evaporated, stirring occasionally to loosen anything sticking on the bottom of the pan.
Once most of the liquid is gone, reduce the heat to medium-low and add the reserved flour, stirring to a thick paste (roux style).
Now add the tarragon and chicken broth and return the chicken to the skillet, covering and cooking until tender, about 20 minutes.
Add remaining butter and condensed milk (or cream) to the skillet and combine well and make sure it is heated well through. Just a note here - condensed milk makes a lower-fat creamy sauce than full-fat cream.
Now move the chicken to a serving dish or platter and pour creamy tarragon sauce over chicken breasts.
Voila! YUMMMMM!!!!
I served this with steamed broccoli and carrot-potato mash – it was superb if I do say so myself!
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