From degreene@worldnet.att.net Mon Feb 22 17:44:33 1999 Date: 15 Feb 1999 09:50:05 -0700 From: David Greene Newsgroups: rec.food.recipes Subject: Chicken Breasts with Chardonnay and Tarragon Followup-To: rec.food.cooking Chicken Breasts with Chardonnay and Tarragon 4 boneless, skinless chicken breasts halves Salt, freshly ground pepper 3 shallots, finely minced 1 cup Chardonnay or chicken broth 1 cup whipping cream 1/4 cup chicken broth 1 Tbsp. minced fresh tarragon or 1 tsp.. dry 1/2 tsp. mustard seed 1/2 tsp dried mustard 1/2 tsp lemon zest 1/2 tsp cracked pepper 4 ounces Gruyere cheese, grated cooked rice Heat oven to 275 degrees. Place breasts in greased shallow baking pan; sprinkle with salt and pepper to taste. Set aside Combine shallots, wine or broth, cream and 1/4 cup broth in medium non-reactive skillet. Cook over medium-high heat until mixture begins to thicken, about 5 minutes. Whisk in tarragon, mustard seed, dried mustard, zest and pepper. Cook until sauce is consistency of light cream, about 15 minutes. Adjust seasoning. Pour sauce over chicken breasts; bake until just cooked through, about 20 minutes. Sprinkle cheese evenly over breasts; bake until cheese is melted and lightly browned, about 10 minutes. Serve over cooked rice. Adapted from "Seasons of the Vineyard," by Robert Mondavi, Margrit Biever Mondavi and Carolyn Dille -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.