Poached Chicken With Tarragon Cream Sauce

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 4 boneless skinless chicken breasts
• 1 1/2 ounces whole butter
• 4 ounces wine
• 1 pint chicken stock
• 1 bay leaf
• 1/4 teaspoon dried thyme or 1 teaspoon fresh thyme
• 1 teaspoon dried tarragon or 1 tablespoon fresh tarragon
• 1 ounce flour
• 4 ounces heavy cream
• fresh tarragon sprig (to garnish)

Recipe

• 1 trim any rib meat and fat from the breasts. cut breasts into 2 pieces, removing strip of cartilage that joins halves.
• 2 select a pan that will just hold the breasts when they are placed close together.
• 3 season both sides of chicken breasts with salt and pepper, arrange them presentation side up.
• 4 add wine, chicken stock, bay leaf, thyme, and dried tarragon.
• 5 cut a piece of parchment paper to fit the pan you are using, rub butter on it. place it butter side down on top of chicken mixture.
• 6 bring liquid to a simmer and reduce the temperature to just below simmering (this is poaching temperature).
• 7 allow chicken to cook through (about 7 minutes or until no longer pink in the middle). remove chicken from pan.
• 8 turn temperature up until remaining liquid is boiling. allow to reduce for a minute or two.
• 9 meanwhile mix 1 oz of butter and 1 oz of flour into a paste (this is called beurre manie).
• 10 once the liquid in the pan has reduced a little, whisk in the beurre manie, and bring back to a boil.
• 11 once liquid has thickened, add cream, and continue whisking until desired thickness.
• 12 strain liquid through cheese cloth, and serve over chicken breasts, with a sprig of tarragon.