Chicken Breasts in Tarragon Cream

Page 208

Cuisine: French | Course Type: Main Courses

(1 review)

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Recipe Review

This is an elegant dish that is very quick and easy to put together. You can vary the ingredients a bit depending on what you have on hand. Either vermouth or white wine works well in the sauce. I often use fresh sage instead of the tarragon it calls for. I have used minced onion in place of the shallot. The cream in the sauce gives the dish enough body to overcome the leanness of the chicken breasts. When serving it, garnish it with some of the same herb you used in the dish (either chopped or whole) to brighten the color.

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