Sautéed Chicken Breasts with Tarragon Cream Sauce

Ingredients

• 2 tablespoons butter 
• 1 cup cooking wine dry white
• 1 tablespoon flour 
• 0.5 teaspoon tarragon dried fresh chopped
• 0.3 teaspoon fresh-ground pepper black
• 0.5 cup heavy cream 
• 2 tablespoons onion chopped
• 0.8 teaspoon salt 
• 4  chicken breasts boneless skinless ()

Equipment

• frying pan
• whisk

Directions

1. 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.
2. Remove the chicken from the pan and put it in a warm spot.
3. Reduce the heat to moderately low. Stir in the onion and cook until starting to soften, about 2 minutes.
4. 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.
5. Serve the sauce over the chicken.
6. Menu Suggestions: Rice along with a simple vegetable such as steamed asparagus or sauted zucchini and carrots would round out the meal nicely.
7. Wine Recommendation: 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.