Roast Chicken with Tarragon Sauce

by Patricia Ballard, Senior wine Counselor (retired)

Ingredients:
6 boneless chicken breast halves
1 T. olive oil
1 T. lemon juice
2 cups. SCM Chardonnay
3 cups. heavy cream
1 shallot, diced
2 T. fresh tarragon leaves,
chopped paprika,
black pepper and salt, to taste

Procedure:
1. Dust the chicken breasts with the paprika, salt and black pepper.
2. Heat a heavy skillet until hot, but not smoking and add the olive oil.
3. Sear the chicken breasts in the skillet until brown on both sides.
4. Place in a baking dish and bake at 370 for 20 to 25 minutes.
5. Heat a saucepan and add the Chardonnay, lemon juice and diced shallot.
6. Reduce to half.
7. In a separate saucepan, heat the cream on medium heat and reduce to half.
8. Slowly whisk the wine mixture into the reduced cream, blending thoroughly.
9. Add the tarragon.
10. Pour the sauce over the chicken breasts and serve immediately.

Buon Appetito!