Tarragon Chicken

I don't remember where we came across this recipe. We had this last night for dinner and it is definitely one of our favorites. Too bad I didn't think to take a picture ... oops!

The flavor of the tarragon is so delightful and fresh in this - and it's not heavy at all, despite the cream.

I usually only cook 2 chicken breasts (because there's only Hubby and me) but I still make the whole sauce part because we like it over our noodles. And one of my measurements is, um, unusual, but it's all about flavor. You can't screw it up, I promise!

Tarragon Chicken
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 shallot, diced
1/4 cup vermouth or dry white wine
1 pint heavy cream (recipe actually calls for 1 cup but I just use the whole little container - we like a lot of sauce!)
palmful of chopped fresh tarragon
2 tbsp lemon juice
egg noodles, cooked, drained and buttered

Heat olive oil in skillet over medium-high heat. Season chicken on both sides with salt and pepper, then brown in oil, about 1 minute or so on each side. Place browned chicken on a plate and set aside.

Reduce heat to medium-low. In the same skillet, add shallots and cook stirring constantly until soft but not browned, just a couple of minutes. Add vermouth, cream and 1/2 of the chopped tarragon; stir. Place chicken back in the pan, and bring the sauce to a gentle simmer. Cover and simmer for about 10 minutes, until chicken is done (there should be no pink). Remove chicken. Add remainder of chopped tarragon and lemon juice. Stir well. Sauce should coat a spoon though it tends to be slightly thin; simmer for a couple minutes more if it needs to thicken a bit.

Serve with buttered egg noodles. Enjoy!

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