Saturday was more of a success. It was like taking a time machine back to 1995 all over again, for my husband and for myself. The music, the people, the scene, everything was so "high school Cassie." But in a good way. The only bad thing to come out of it was I became so angry on Saturday night that I carried it around with me until Monday. I would like to blame it on the tarragon, but unfortunately I don't think that was the cause. Anyway, here is the quickie recipe I made on Saturday. I decided last minute to cook, and thankfully this only took about 30 minutes, including prep.
Ingredients2 tablespoons butter
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
2 tablespoons chopped onion, or dried onion flakes
1 tablespoon flour
1 cup dry white wine
1/2 teaspoon dried tarragon, or 1 1/2 teaspoons chopped fresh tarragon
1/2 cup heavy cream
DirectionsIn a medium frying pan, heat the butter over moderate heat. Season the chicken with 1/4 teaspoon of the salt and the pepper and add it to the pan. Cook the chicken until brown, about 5 minutes. Turn and cook until just done, 4 to 5 minutes longer. Remove the chicken from the pan and put it in a warm spot (like in the oven on the warm setting).
Reduce the heat to moderately low. Stir in the onion and cook until starting to soften, about 2 minutes. Sprinkle the flour over the onion and stir to combine. Increase the heat to moderate; whisk in the wine and the tarragon, and cook until the sauce starts to thicken, about 2 minutes.
Stir in the cream, the remaining 1/2 teaspoon salt, and any accumulated chicken juices. Serve the sauce over the chicken.
I served this with creamed spinach because of the Atkins diet, but it can also be served over rice or noodles or with any other vegetable.
*I used Chardonnay when I should have used Pinot Grigio. It made the sauce pretty boozy and a little on the sourish side, though it was still digestible. Just make sure to use a dry white wine, not just any white.