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1
Trim any rib meat and fat from the breasts. Cut breasts into 2 pieces, removing strip of cartilage that joins halves.
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2
Select a pan that will just hold the breasts when they are placed close together.
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3
Season both sides of chicken breasts with salt and white pepper, arrange them presentation side up.
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4
Add wine, chicken stock, bay leaf, thyme, and dried tarragon.
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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.
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6
Bring liquid to a simmer and reduce the temperature to just below simmering (this is poaching temperature).
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7
Allow chicken to cook through (about 7 minutes or until no longer pink in the middle). Remove chicken from pan.
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8
Turn temperature up until remaining liquid is boiling. Allow to reduce for a minute or two.
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9
Meanwhile mix 1 oz of butter and 1 oz of flour into a paste (this is called beurre manie).
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10
Once the liquid in the pan has reduced a little, whisk in the beurre manie, and bring back to a boil.
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11
Once liquid has thickened, add cream, and continue whisking until desired thickness.
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12
Strain liquid through cheese cloth, and serve over chicken breasts, with a sprig of tarragon.
