Obviously I’m on a chicken kick. It’s just so easy. Big chunks of butter on the vegetables.
Heat up some olive oil in a pan on medium heat, mince some garlic and saute for a minute. I like to cut up the chicken breast, just seems like it’s easier to cook and gets all the herbs and spices evenly covered. Anyway, throw in the chicken and some fresh chopped tarragon, add some salt and pepper and toss it around until it’s done. Take the chicken out and set aside. Now, for the cream sauce just throw in a pat of butter (if you think you need it) and let it melt. Sprinkle in a tablespoon of flower and whisk for about a minute. Add about a cup of chicken broth and whisk that around in the pan until the flour is dissolved. Here I added some dried tarragon to add some more flavor and about a tablespoon of heavy cream to help thicken it up and to be honest the yellowish color from the chicken broth looked kind of gross, so the heavy cream made it look nice. 🙂