Tarragon Chicken Breasts
Submitted by brianjwood on August 30, 2002 at 9:57 am

DESCRIPTION
Tarragon Chicken Breasts

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This, and the following 'steamed chicken with scallions' make simple, but flavourful lunch or supper dishes.
Cheers, Brian

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Tarragon Chicken Breasts

2 Tbs (30 ml) butter
4-6 skinless, boneless chicken breast halves
2 Tbs (30 ml) all-purpose flour
1/2 cup (125 ml) dry white wine
1 tsp (5 ml) Dijon mustard
1/2 tsp (2 ml) dried tarragon
1/2 cup (125 ml) heavy cream or half-and-half
Salt and freshly ground pepper to taste

The secret to making this dish both fast and fabulous is not to
over-cook the chicken. Saute the breasts until barely done since
they will continue to cook after you remove them from the skillet. Heat the butter in a large skillet over moderate heat and saute the chicken breasts just until they are firm to the touch, about 4 to 5 minutes per side. Remove to a serving platter and keep warm in a 200F (90C) oven. Add the flour to the pan and stir to combine with the liquid remaining in the pan. Stir in the wine, mustard, and tarragon and bring to a boil, stirring constantly. Add the cream, salt, and pepper and cook until the sauce thickens, 1 to 2 minutes. Pour the sauce over the chicken and serve immediately. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes
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Steamed Chicken with Shredded Spring Onion

1 medium chicken
2 spring onions (scallions), smashed
2 slices ginger, smashed
1 1/2 Tbs salt
1 1/2 Tbs wine (sherry or rice wine)
1 cup shredded spring onion (scallions)
some shredded ginger
3 Tbs oil

Rub the chicken with spring onion, ginger, salt and wine. Leave for about 6 hours. Steam it in a steamer over a high heat for about 20-30 minutes and leave the chicken in the covered steamer for another 5 to 10 minutes. Remove and test with a stick if cooked. If not, steam for another 5 min or longer until cooked. Remove and drain, pick out the spring onion and ginger. Cool slightly. Reserve the liquid in the bottom of the steamer. Cut the chicken into bite-size pieces. Arrange the chicken pieces on a plate. Sprinkle with shredded spring onion and shredded ginger. Heat the oil until very hot (seems like it's going to boil) and pour over chicken pieces (which are "covered" with spring onion and ginger). Sprinkle about 3 Tbs (45 ml) of the reserved chicken stock over chicken. Serve immediately if you want it warm. If you want a cold dish as a starter, before pouring the hot oil onto the chicken and spring onion, leave the chicken in the refrigerator until cool, then heat the oil to pour.
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