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2 to 3 large chicken breasts halved, boned, skinned 2 to 3
2 tbsp all purpose flour 30 mL
1/2 tsp salt 2 mL
2 tbsp butter 20 mL
4 green onions, chopped 4
1/2 cup white wine 125 mL
1 cup chicken broth 250 mL
1/2 tsp dried tarragon leaves 2 mL
1/4 tsp Dijon mustard 1 mL
1 cup whipping cream 250 mL
2 tbsp butter 30 mL
Coat chicken breasts with flour and salt mixture. Put aside remaining flour mixture.
Heat 2 tbsp/30 mL butter in a large frying pan. Brown chicken on both sides and transfer to a plate.
Sauté green onions in the same frying pan. Add wine and cook over high heat scraping down the sides of the pan and stirring constatntly. Add remaining flour mixture and make a thick paste. Stir in chicken broth, tarragon leaves and Dijon mustard. Add chicken and simmer for 25 minutes.
Transfer chicken pieces to a serving platter. Keep warm.
Add whipping cream and remaining butter to the sauce in the frying pan and heat while stirring. Do no allow to boil.
Pour the sauce over the chicken breasts. Serve with rice or noodles and vegetables.
2 tbsp all purpose flour 30 mL
1/2 tsp salt 2 mL
2 tbsp butter 20 mL
4 green onions, chopped 4
1/2 cup white wine 125 mL
1 cup chicken broth 250 mL
1/2 tsp dried tarragon leaves 2 mL
1/4 tsp Dijon mustard 1 mL
1 cup whipping cream 250 mL
2 tbsp butter 30 mL
Coat chicken breasts with flour and salt mixture. Put aside remaining flour mixture.
Heat 2 tbsp/30 mL butter in a large frying pan. Brown chicken on both sides and transfer to a plate.
Sauté green onions in the same frying pan. Add wine and cook over high heat scraping down the sides of the pan and stirring constatntly. Add remaining flour mixture and make a thick paste. Stir in chicken broth, tarragon leaves and Dijon mustard. Add chicken and simmer for 25 minutes.
Transfer chicken pieces to a serving platter. Keep warm.
Add whipping cream and remaining butter to the sauce in the frying pan and heat while stirring. Do no allow to boil.
Pour the sauce over the chicken breasts. Serve with rice or noodles and vegetables.
