Wednesday, December 8, 2010

Braised Tarragon Chicken

I was appalled that this recipe wasn't up here all ready!! I could have sworn it was, but alas, you all have been missing out. I'm so sorry! This is one of my favorite dishes for chicken. The combination of the white wine and tarragon are a perfect pair. It's a very flavorful meal and it always turns out moist and tender. yum yum yum. I serve it on a bed of rice (sometimes with a little chicken broth substituted for some water), but you can serve it with whatever you have on hand for a starch! I just prefer the rice because it soaks up the "sauce" you drizzle over the chicken.

Braised Tarragon Chicken
  • 4 boneless/skinless chicken breasts
  • 2 t chopped garlic
  • 1 t dried tarragon leaves
  • 1/2 c white wine
  • 1/2 c chicken broth
  • 1 T Corn starch
  • 1 t cold water
  • 1/4 chopped fresh parsley or dried (to taste)
--Lightly brown chicken breasts (each side) in large skillet with a little oil, garlic, and tarragon
-- Stir in wine and broth. Cover and cook over medium for about 15 minutes or until done. Stir occasionally.
--In small bowl, combine cornstarch and water. Slowly add to chicken and stir until slightly thickened (you may not need all the cornstarch liquid) 3-5 minutes
--Sprinkle with parsley and serve

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