Sauteed Chicken Breasts with Tarragon Cream Sauce

1. 1

   In a medium frying pan, heat the butter over moderate heat.

2. 2

   Season the chicken with 1/4 teaspoon of the salt and the pepper and add it to the pan.

3. 3

   Cook the chicken until brown, about 5 minutes.

4. 4

   Turn and cook until just done, 4 to 5 minutes longer.

5. 5

   Remove the chicken from the pan and put it in a warm spot.

6. 6

   Reduce the heat to moderately low.

7. 7

   Stir in the onion and cook until starting to soften, about 2 minutes.

8. 8

   Sprinkle the flour over the onion and stir to combine.

9. 9

   Increase the heat to moderate; whisk in the wine and the tarragon, and cook until the sauce starts to thicken, about 2 minutes.

10. 10

    Stir in the cream, the remaining 1/2 teaspoon salt, and any accumulated chicken juices.

11. 11

    Serve the sauce over the chicken.

* Per serving · 4 servings · Values may vary.

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