Poached Chicken Breast with Tarragon Sauce
2 ounces butter
2 shallots, minced
6 chicken breasts, skinless and boneless
6 fluid ounces dry white wine
4 fluid ounces chicken stock
1 pint chicken velouté (recipe follows)
2 teaspoons tarragon, chopped
3 fluid ounces heavy cream
1 teaspoon salt
1/4 teaspoon ground black pepper
Butter a shallow pan and sprinkle with shallots. Add chicken breasts, wine, and stock.
Bring to a simmer and cover with parchment paper. Poach in an oven at 325°F until chicken is cooked through.
Transfer chicken to a serving platter and cover with plastic wrap to keep warm.
Strain the poaching liquid and reduce to approximately 2 ounces. Add the velouté and tarragon and bring to a simmer. Finish with cream and season with salt and pepper.
Serve sauce over chicken breast.
