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Add wine to the pan. Bring to a boil, scraping up brown bits from bottom of pan with a wooded spoon. Stir in mustard, tarragon, salt and pepper to taste. Whisk in cream and boil until mixture thickens slightly about 3 minutes.
Return chicken to skillet; turn in sauce to coat, and simmer for 5-10 minutes, until chicken is tender. Remove chicken to a serving dish, and spoon sauce over all the chicken.
Source: A friend, Maureen
By Raymonde from North Bay, Ontario
If alcohol is not an option, use alcohol free wine or beer or, chicken or vegetable broth.
I put the chicken pieces over lightly buttered noodles or rice on a large platter and pour the sauce from the pan over the chicken.
I have used beer and ale instead of wine, don't use a dark ale it overpowers the tarragon.
For a creamer sauce add a few tablespoons of cream, sour cream or cream cheese to the sauce before it is served. For a lighter fare add a little caned milk instead of cream and pour off any oil after the chicken is fried.
For slow cooker, fry the chicken with out the onions. After the chicken is browned. Add chicken on the bottom, tarragon, onion and liquid to slow cooker, and cook on low for 5-6 hr or high 3-4 hr. Skim the grease before removing the chicken and serving.
This can be made with boneless chicken. Dredge chicken parts in seasoned flour. Fry and turn when brown, add onions. Brown on other side. Add tarragon and wine, turn to low. Cook 5-10 min. Cook till chicken is done, 3-5 minutes more. Cooking time depends on the size pieces of chicken. Remove chicken, and cook until there is 1- 1 1/2 of sauce left. Add chicken and serve.
By Scott E. from Chicago
Transfer the chicken to a clean cutting board and tent with foil. Add the remaining 1/2 cup broth to the pan and bring to a boil over high heat. Cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce heat to medium, add the reserved lemon cream and bring to a simmer. Gradually whisk in the reserved butter-flour paste, a few bits at a time, until the sauce coats the spoon, 1 to 2 minutes. Stir in peas. Reduce the heat to low and return the chicken to the pan along with tarragon (or dill). Turn to coat with the sauce and cook until heated through, 1 to 2 minutes. Slice the chicken and serve with the sauce.
By LRP from LWL. MA