This is one of my favorite recipes! I pound the chicken breasts thin and season them with salt & pepper before frying. After frying the chicken, I use 1/2 cup Chardonnay to deglaze the pan. (Two-buck Chuck from Trader Joe's works well if you're not a wine drinker and just need an inexpensive bottle to cook with) Add the wine, scrape up the bits, and let it reduce for a few minutes before adding the cream. Also, I use 1.5 tsp of dried tarragon instead fresh. I've never made it with fresh tarragon because I'm too cheap to buy fresh herbs knowing most of it will go to waste if the recipe I'm making only calls for a small amount. :) I LOVE this recipe. It's so easy to make, yet tastes so gourmet!
Was this review helpful?
0 users found this review helpful
This is one of my favorite recipes! I pound the chicken breasts thin and season them with salt...