POACHED CHICKEN WITH TARRAGON CREAM SAUCE

Poached Chicken With Tarragon Cream Sauce image

Provided by SaffronMeSilly

Categories Chicken

Time 25m

Yield 8 chicken breasts, 8 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1 1/2 ounces whole butter
4 ounces white wine
1 pint chicken stock
1 bay leaf
1/4 teaspoon dried thyme or 1 teaspoon fresh thyme
1 teaspoon dried tarragon or 1 tablespoon fresh tarragon
1 ounce flour
4 ounces heavy cream
fresh tarragon sprig (to garnish)

Steps:

Trim any rib meat and fat from the breasts. Cut breasts into 2 pieces, removing strip of cartilage that joins halves.
Select a pan that will just hold the breasts when they are placed close together.
Season both sides of chicken breasts with salt and white pepper, arrange them presentation side up.
Add wine, chicken stock, bay leaf, thyme, and dried tarragon.
Cut a piece of parchment paper to fit the pan you are using, rub butter on it. Place it butter side down on top of chicken mixture.
Bring liquid to a simmer and reduce the temperature to just below simmering (this is poaching temperature).
Allow chicken to cook through (about 7 minutes or until no longer pink in the middle). Remove chicken from pan.
Turn temperature up until remaining liquid is boiling. Allow to reduce for a minute or two.
Meanwhile mix 1 oz of butter and 1 oz of flour into a paste (this is called beurre manie).
Once the liquid in the pan has reduced a little, whisk in the beurre manie, and bring back to a boil.
Once liquid has thickened, add cream, and continue whisking until desired thickness.
Strain liquid through cheese cloth, and serve over chicken breasts, with a sprig of tarragon.