4 8-ounce skinless boneless chicken breasts
1 1/2 ounces whole butter
salt and white pepper, to taste
4 ounces white wine
1 pint chicken stock
1 bay leaf
1/4 teaspoon dried thyme
1 teaspoon dried tarragon
1 ounce flour
4 ounces heavy cream
fresh tarragon sprigs, as needed
Servings: 8
1. Trim any rib meat and fat from the breasts. Cut the breasts into two pieces, removing the strip of cartilage that joins the halves.
2. Select a pan that will just hold the breasts when they are placed close together. Rub the pan with approximately 1/2 ounce (15 grams) of butter.
3. Season the chicken breasts with salt and pepper, and arrange them in the buttered pan, presentation side up.
4. Add the white wine, stock, bay leaf, thyme and dried tarragon.
5. Cut and butter a piece of parchment paper and cover the chicken breasts.
6. Bring the liquid to a simmer and reduce the temperature to poach the chicken.
7. Make a blond roux with 1 ounce (30 grams) of butter and 1 ounce (30 grams) of flour; set aside to cool.
8. When the breasts are done, remove them from the liquid. Thicken the liquid with the roux. Add the cream. Simmer and reduce to the desired consistency.
9. Strain the sauce through cheesecloth and adjust the seasonings.
10. Serve each half breast napped with approximately 2 fluid ounces (60 milliliters) of sauce; garnish each portion with a sprig of fresh tarragon.
1 1/2 ounces whole butter
salt and white pepper, to taste
4 ounces white wine
1 pint chicken stock
1 bay leaf
1/4 teaspoon dried thyme
1 teaspoon dried tarragon
1 ounce flour
4 ounces heavy cream
fresh tarragon sprigs, as needed
Servings: 8
1. Trim any rib meat and fat from the breasts. Cut the breasts into two pieces, removing the strip of cartilage that joins the halves.
2. Select a pan that will just hold the breasts when they are placed close together. Rub the pan with approximately 1/2 ounce (15 grams) of butter.
3. Season the chicken breasts with salt and pepper, and arrange them in the buttered pan, presentation side up.
4. Add the white wine, stock, bay leaf, thyme and dried tarragon.
5. Cut and butter a piece of parchment paper and cover the chicken breasts.
6. Bring the liquid to a simmer and reduce the temperature to poach the chicken.
7. Make a blond roux with 1 ounce (30 grams) of butter and 1 ounce (30 grams) of flour; set aside to cool.
8. When the breasts are done, remove them from the liquid. Thicken the liquid with the roux. Add the cream. Simmer and reduce to the desired consistency.
9. Strain the sauce through cheesecloth and adjust the seasonings.
10. Serve each half breast napped with approximately 2 fluid ounces (60 milliliters) of sauce; garnish each portion with a sprig of fresh tarragon.
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