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Yield: 4 servings
4 boneless chicken breasts
1 cup chopped white mushrooms
1 cup chopped onions
1 pint 18% cream
1 1/2 cup Trius Chardonnay
1/2 cup plus 2 tablespoons flour
1 teaspoon tarragon
1/2 teaspoon freshly ground pepper
6 tablespoons butter
Mix together 1/2 cup flour, tarragon and pepper. Dredge chicken in the flour mixture. Melt butter in fry pan and brown chicken lightly in butter. Add mushrooms, onions and wine. Simmer covered until chicken is cooked (about 20 minutes). Remove chicken from frying pan, leaving onions and mushrooms. Add heavy cream and 2 tablespoons of flour to a jar. Screw on lid and shake until flour is dispersed in the cream. Stir in the drippings from the frying pan. Flavour with tarragon according to your taste. Cook until sauce thickens. Pour over chicken and serve.