"Margery served us giving herself rather little and me rather a lot of the
chicken slices in tarragon sauce..."
-Mary Russell, MREG
Chicken with Tarragon Sauce
Contributed by J. Newbury on Feb. 4, 1998
This is A recipe, but perhaps not THE recipe...
4 chicken breasts
3 Tbsp butter (50 g)
1 cup dry vermouth (25 cl)
2 tsp dijon mustard (10 ml)
1 cup heavy cream (25 cl)
1 tsp tarragon (5 ml)
pinch salt and pepper
Remove the skin and bone from the chicken breasts. Pound with a meat
mallet until chicken breast is of even thickness.
Melt the butter in a skillet. Saute chicken 4 minutes on each side. Remove
the chicken to a warm dish while you prepare the sauce.
Mix the dijon mustard into the vermouth and pour the mixture into the
skillet. Stir to dissolve the browned bits in the pan. Reduce volume of liquid
by half over medium heat.
Add the heavy cream and the tarragon. Stir continuously, 5 to 10 minutes,
until mixture thickens.
Arrange the chicken on a serving dish and pour some of the cream sauce
over it. Serve the remaining sauce on the side.