Taragon Chicken

Taragon Chicken

6-8 skinless, boneless chicken breast halves
1 cup chicken broth or bouillon. Start with one cup and add more as needed.
3 medium carrots, thinly sliced
1 medium onion, If you like onion, use two, they cook down to nothing. Red onions were a good choice
1 tsp dried tarragon leaves(use as much as you want)
½ tsp salt. The broth may have enough salt. If used, add salt to broth not over chicken.
¼ tsp pepper
1 bay leaf

Optional:
2 stalks of celery, thinly sliced.
4 oz fresh mushrooms thinly sliced.

In 12 inch skillet, heat chicken, chicken broth, carrots, celery, onion, mushrooms, tarragon, salt, pepper and bay leaf to boiling. Cover; reduce heat and simmer about 25-30 minutes or until chicken shows no pink when thickest part is slashed, and vegetables are tender.

Sauce: I didn't do this. I just wanted chicken w/o sauce.

1 egg yolk
½ c half & half
½ dry white wine
3 tbsp flour.

Directions.

Remove chicken and veggies to serving dish; keep warm. In a small bowl, stir egg yolk and half & half together with wire whisk. Blend in wine and flour. Mix until smooth. Stir about ¼ cup of the hot pan liquid into the mixture (this is why I needed to use a whole can vs. only a cup. There was not ¼ cup left in the pan after 27 minutes of cooking). Slowly add back to pan. Cook sauce over medium-low heat, stirring constantly, until smooth and thickened. Return chicken and veggies to pan, stirring gently to combine and re-warm the chicken and veggies as needed.

Remove bay leaf. Serve over egg noodles or wild rice.