Chicken breasts with tarragon
============================= 2018-02-22

4 people

2 or 3 chicken breasts ~ 450g
1 small onion cut into stripes
1 bay leaf
1+ large clove garlic, crushed.
1 bunch tarragon
2- dl white wine
2+ dl chicken broth
~ 2 dl cream (35% MF)
1 beurre manié (~1 tablespoon each)
1/2 lemon cut into 4
dijon mustard
S + P
EVOO / butter

Cut chicken into small thin slices.

In a pan with EVOO, enough, brown chicken in 2 or 3 batches, on each side (~2 to 3 minutes per side). Reserve chicken and salt each batch. Deglaze the pan with ~ 2 dl dry white wine, reserve the juice.

In a pan, put EVOO, the onion, cook on low heat ~ 10 minutes, add the garlic, cook for 1 to 2 minutes.
add wine (reserved with the meat before), bay leaf, lemon, 2 or 3 sprigs of tarragon, chicken broth and simmer ~20 min.

Add cream, 1 to 2 teaspoons of mustard. Salt and pepper and add the chicken and cook over low heat
(~5 minutes to 10 minutes - depending on the thickness of the chicken).

Remove bay leaf, branches of tarragon and lemon.
Adjust seasoning, bring to a boil, add the beurre manié (slowly) to the desired consistency.