- 2 tablespoons butter
- 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 2 tablespoons chopped onion
- 1 tablespoon flour
- 1 cup dry white wine
- 1/2 teaspoon dried tarragon, or 1 1/2 teaspoons chopped fresh tarragon
- 1/2 cup heavy cream
- In a medium frying pan, heat the butter over moderate heat. Season the chicken with 1/4 teaspoon of the salt and the pepper and add it to the pan. Cook the chicken until brown, about 5 minutes. Turn and cook until just done, 4 to 5 minutes longer. Remove the chicken from the pan and put it in a warm spot.
- Reduce the heat to moderately low. Stir in the onion and cook until starting to soften, about 2 minutes. Sprinkle the flour over the onion and stir to combine. Increase the heat to moderate; whisk in the wine and the tarragon, and cook until the sauce starts to thicken, about 2 minutes. Stir in the cream, the remaining 1/2 teaspoon salt, and any accumulated chicken juices. Serve the sauce over the chicken.
Rice along with a simple vegetable such as steamed asparagus or sautéed zucchini and carrots would round out the meal nicely.
The richness of the cream sauce will contrast well with a fresh white wine from the north of Italy. Try a Tocai Friulano, Pinot Grigio, or Pinot Bianco from an area such as Collio or the Alto Adige.