A delicious standby, which never disappoints.
6 Chicken Tenderloins
2 Tbsp Tarragon
3/4 Cup Dry White Wine
1 Cup Chicken Stock
1 Garlic Clove, Finely Chopped
3/4 Cup Heavy Cream
Season the chicken with some Alpine Touch (Salt & Pepper) and Tarragon and place in a heavy bottom skillet. Pour in the wine and the chicken stock. Add the garlic and 1 Tbsp of the Tarragon. Bring to a boil and reduce the heat, cook for 10 minutes or until the chicken is tender and cooked thoroughly.
Remove the chicken and store in the microwave on a plate to keep warm. Bring the remaining sauce to a boil and cook for 12-15 minutes or until reduced by about two-thirds.
Stir in the cream and return to a boil. Cook until reduced by half. Stir in the remaining tarragon. I suggest serving over rice and spooning the sauce over the top. I like to return the chicken tot he sauce to help lock moisture in before serving. Enjoy!
|Season the chicken|
|Add the wine and chicken stock|
|Add the tarragon and bring to a boil|
|Cook for 10 minutes after boiling.|
|Remove the chicken and boil for 12-15 minutes|
|Return the chicken to the sauce|
|Serve over rice with sauce spooned over.|