Ingredients:
1 Pound(s) Chicken Breasts
1/2 Teaspoon(s) poultry seasoning
1 Pinch(s) salt
1 Pinch(s) black pepper
1 Tablespoon(s) olive oil
1 Tablespoon(s) butter
2 carrots chopped fine
4 scallions chopped
1 large scallion chopped fine
1/2 Cup(s) dry white wine or chicken broth
1 Cup(s) chicken broth
3 sprigs of tarragon (2 tablespoons fresh)
2 Tablespoon(s) flour
4 prepared bicuits |
Directions:
Season chicken breasts with poultry seasoning, salt and pepper. Lightly brown chicken in tablespoon of olive oil, 2 to 3 minutes on each side. Remove chicken and set aside.
Add a little more oil to the pan and butter. Add veggies and saute for 5 minutes. Add wine or broth and let it reduce by 1/2, 1 or 2 more minutes.
Add chicken back to the pan. Add chicken broth. Cook chikcen 5 more minutes until chicken is tender and cooked through. Stir in tarragon.
Combine superfine flour with a splash of broth to form a paste. Add paste to pan and combine with juices using a wisk. Thicken ffor 1 to 2 minutes. Adjust seasonings to taste with salt and pepper.
Serve over split biscuits or rice pilaf. |
