Poached Chicken With Tarragon Cream Sauce

"This is a classic dish that I made in my basic culinary class. I thought it was delicious, so I decided to share. Enjoy!"
 
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Ready In:
25mins
Ingredients:
10
Yields:
8 chicken breasts
Serves:
8
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ingredients

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directions

  • Trim any rib meat and fat from the breasts. Cut breasts into 2 pieces, removing strip of cartilage that joins halves.
  • Select a pan that will just hold the breasts when they are placed close together.
  • Season both sides of chicken breasts with salt and white pepper, arrange them presentation side up.
  • Add wine, chicken stock, bay leaf, thyme, and dried tarragon.
  • 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.
  • Bring liquid to a simmer and reduce the temperature to just below simmering (this is poaching temperature).
  • Allow chicken to cook through (about 7 minutes or until no longer pink in the middle). Remove chicken from pan.
  • Turn temperature up until remaining liquid is boiling. Allow to reduce for a minute or two.
  • Meanwhile mix 1 oz of butter and 1 oz of flour into a paste (this is called beurre manie).
  • Once the liquid in the pan has reduced a little, whisk in the beurre manie, and bring back to a boil.
  • Once liquid has thickened, add cream, and continue whisking until desired thickness.
  • Strain liquid through cheese cloth, and serve over chicken breasts, with a sprig of tarragon.

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RECIPE SUBMITTED BY

<p>In general, cooking is a passion and a hobby. I love to try new recipes and I love it even more when a new recipe comes out spectacular.&nbsp; I work full time, and am a wife and mother, so sometimes cooking becomes a chore.&nbsp; I try to keep it fresh by planning out the week in meals, trying a new recipe a week, and cooking enough to freeze dinners for those evenings with a tight schedule.</p>
 
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