This French dish should served with rice or pasta. Serves 4-6 Ingredients- 3 Whole chicken breasts
- 3 Tbs butter
- 1 Tbs flour
- 1 Tsp. salt
- 1 Tsp tarragon
- 1/2 cup chicken broth
- 3 thin lemon slices/halved
- 1 Tsp parsley, minced
Directions- Bone and skin chicken breasts, then cut into halves.
- Melt butter in large skillet. Add chicken.
- Sprinkle with flour, salt and tarragon.
- Cook and stir 5 minutes.
- Add chicken broth and lemon slices.
- Stir chicken to loosen any browned particles.
- Cover and cook another 5 minutes, or until chicken breasts are done, over low heat.
- Serve over rice or pasta if desired.
- Sprinkle with minced parsley.
Chef Robin Wargo |
|