Chicken with Tarragon Cream Sauce

Chicken with Tarragon Cream Sauce

This has been a favorite of my husband and me for almost 17 years-I used to make this for him when we were dating. This is a great dish to make if you have company over and want to impress. It is rich and very tasty, but really simple to make.

2 tablespoon butter
4 boneless and skinless chicken breasts
1 cup chicken broth
¼ cup shallots
1 teaspoon dried tarragon
¾ cup heavy cream
1 teaspoon fresh lemon juice
½ teaspoon grated lemon zest
Black pepper, to taste

Melt butter in a large skillet. Add chicken and cook until just golden brown. Remove chicken and add shallots. Cook shallots until slightly soft. Add chicken broth and tarragon. Add chicken back to pan and cover and simmer for 10 minutes. Remove chicken and boil broth mixture until about ½ cup remains. Turn burner down and add cream and cook until smooth, about 5 minutes. Add lemon juice and lemon zest. Season tarragon sauce with salt and pepper to taste. Add chicken back to the skillet, warm through and serve with long grain and wild rice and steamed sugar snap peas.

Makes 4 servings