Breast of Chicken with Tarragon Cream Sauce
Show 9/11/09

2 6oz. skinless boneless chicken breast
½ cup all purpose flour
1 tsp salt
1 tsp pepper
1 tblsp olive oil
1 tblsp butter
½ cup sliced fresh mushroom
¼ cup chicken stock
1 tblsp tarragon reduction (recipe below)
½ cup heavy cream

Dredge the chicken breast in the flour, salt and pepper. Heat oil and butter in a 14 inch sauté pan over medium heat.  Saute chicken until brown on both sides and cooked through. Remove chicken to serving dish and add the mushrooms to the pan.  Saute mushrooms until they begin to wilt.  Add the chicken stock and tarragon reduction.  Allow to simmer, 3-4 minutes or until sauce begins to thicken, spoon sauce over chicken.

 Tarragon Reduction

½ cup water
½ cup white vinegar
½ cup dried tarragon leaves
2 tblsp minced shallot

Combine all of the ingredients in a one quart sauce pan.  Bring to a boil and then turn to simmer.  Simmer until all of the liquid has been absorbed, yet, still moist in appearance.  Allow to chill and use for sauce béarnaise, chicken, pork or beef dishes.