Ingredients

  • 8 boneless chicken breast halves
  • 4 tablespoon butter
  • 1 tablespoon oil
  • Salt and pepper to taste
  • 1 tablespoon dried tarragon
  • 1 tablespoon minced shallots or green onions
  • 1/2 cup beef stock or bouillon
  • 1 cup whipping cream
  • Directions

    Dry chicken pieces thoroughly with paper towels. Heat 2 tablespoons of the butter plus the oil in a sauté pan. Saute the chicken pieces over moderately high heat until they are golden brown all over. Salt and pep per the chicken, sprinkle with 1/2 tablespoon of the tarragon, cover pan and continue to cook for 20 minutes, turning and basting the pieces fre quently. When the chicken tests done (the juices will run yellow, not pink, when pricked with a fork), place it on a platter and keep warm. Pour out all but 1 tablespoon of the cooking fat. Add shallots and cook over moderate heat, stirring constantly, for 1 minute. Add bouillon and boil down to about 4 tablespoons, scraping up the pan juices. Add cream and allow to boil just enough to coat the spoon lightly. Remove from heat and swirl in remaining butter. Stir in the remaining tarragon. Return the chicken to the saute pan and baste with the sauce.

    Serves 4

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