Recipe: Chicken with Fresh Tarragon and Parsley (using chicken breasts and white wine)

CHICKEN WITH FRESH TARRAGON AND PARSLEY

2 tbsp grated Romano cheese (or parmesan cheese)
2 tbsp flour
1/2 tsp paprika
1/4 tsp ground black pepper
1 lb boneless chicken breast
2 tsp olive oil
3/4 cup plus 1 tbsp white wine, divided use
1 tbsp chopped fresh tarragon (or to taste)
1 1/2 tsp chicken bouillon crystals
1/2 garlic clove, crushed
1 1/2 tsp chopped fresh parsley
1 1/2 tsp cornstarch

Combine the cheese, flour, paprika, and pepper in a shallow bowl. Coat both sides of chicken with the flour mixture.

Heat the oil in a skillet and brown the chicken slowly on both sides.

Meanwhile, mix 3/4 cup wine, tarragon, bouillon, and garlic together in a small bowl. Pour the wine mixture over the browned chicken in the skillet. Simmer, covered, over low heat for about 35 minutes, or until the chicken is cooked through.

While the chicken is simmering, mix together the remaining 1 tablespoon wine, parsley, and cornstarch; set aside.

Transfer the cooked chicken from the skillet to a serving platter. Pour the wine and cornstarch mixture into the juices in the skillet, stir until thickened, and then pour this sauce over the chicken.

Servings: 4
From: Janice Britt, Tallahassee, Florida
Source: The Herb Companion, August/September 1993