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Print this Recipe    Tarragon Wine

Chicken Breasts with Chardonnay and Tarragon

4 boneless, skinless chicken breasts halves
Salt, freshly ground pepper
3 shallots, finely minced
1 cup Chardonnay or chicken broth
1 cup whipping cream
1/4 cup chicken broth
1 Tbsp. minced fresh tarragon or 1 tsp.. dry
1/2 tsp mustard seed
1/2 tsp dried mustard
1/2 tsp lemon zest
1/2 tsp cracked pepper
4 ounces Gruyere cheese, grated
cooked rice

Heat oven to 275 degrees. Place breasts in greased shallow baking
pan; sprinkle with salt and pepper to taste. Set aside

Combine shallots, wine or broth, cream and 1/4 cup broth in medium
non-reactive skillet. Cook over medium-high heat until mixture
begins to thicken, about 5 minutes. Whisk in tarragon, mustard
seed, dried mustard, zest and pepper. Cook until sauce is consistency
of light cream, about 15 minutes. Adjust seasoning.

Pour sauce over chicken breasts; bake until just cooked through,
about 20 minutes. Sprinkle cheese evenly over breasts; bake until
cheese is melted and lightly browned, about 10 minutes. Serve over
cooked rice.

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