Chicken can be boring if you stick to the same old recipes. Even Mr. & Mrs. P get stumped every once in a while when it comes to reinventing the classic chicken dinner. We had tarragon growing in our garden and put it to good use with this recipe. We hope you will too! You can't go wrong when cooking with wine and cream! Cheers!
2 cloves of garlic
1 tablespoon of butter
3 tablespoons of olive oil
1-1 1/2 pounds of chicken breast or tenderloin
1 teaspoon of fresh tarragon
3/4 cup of white wine (we used Riesling)
1 tablespoon of heavy cream
Measuring cups and spoons
Finely chop the garlic and tarragon and set aside. Pat the chicken dry with clean paper towels in order to get a nice sear on the chicken. Season both sides of the chicken with salt and pepper.
Place the large pan on the stove and turn to medium heat. Add the olive oil and butter and allow to incorporate into each other. When the oil mixture is hot, arrange the chicken on the pan and cook for 5-9 minutes. Get one side of chicken nice and brown before flipping them. Cook the other side and immediately add the white wine, garlic and tarragon. Cover for 5-7 minutes and allow the chicken to cook through. Uncover and cook for a few minutes allowing the sauce to reduce before removing the chicken and putting it on a plate or serving tray. Cover it with aluminum foil in order to keep it warm. Lastly, add the heavy cream to the pan and whisk the sauce well, removing any bits that are stuck to the bottom of the pan. That's where all the flavor is! Pour the sauce over the chicken and serve.