This is another recipe I found in the French Metro newspaper.
- 1 teaspoon cornstarch
- 3 tablespoons water
- 3 1/3 tablespoons butter
- 4 boneless chicken breasts
- 2 shallots, thinly sliced
- 2 tablespoons tarragon
- 1 1/2 cup white wine or chicken broth (we used chicken broth)
- Salt and pepper to taste
1. Dilute cornstarch in water and set aside. (I am not sure why this is the recipe’s first step. It should be closer to the end, right before you are about to use it.)
2. In a skillet, melt the butter. Add chicken breasts and cook for 10 min, turning frequently.
3. Add the shallots and cook until browned.
4. Add the tarragon and the wine/brother. Cover and simmer for 20 min, turning once or twice.
5. Add cornstarch. Let simmer, uncovered, 5 min. Salt and pepper to taste.
Verdict: The chicken was kind of dry, the sauce didn’t thicken as much as I think it should have (not even when we added more cornstarch) and the tarragon didn’t really taste of very much (the package said it was kind of like anise and vanilla, but I didn’t get that taste). In the end, not a very successful recipe.