Tarragon Poached Chicken
4 large boneless, skinless chicken breasts
1 teaspoon salt
1 Tablespoon tarragon
2 tablespoons flour
2 tablespoons butter
1/2 cup poaching liquid
1/4 cup cream
Dash nutmeg
Freshly ground pepper
Place chicken breasts in a large skillet with a top. Cover with salted water or chicken stock; add tarragon; bring water up to simmer; cover and reduce heat; cook for about 10 minutes. Remove chicken to oven proof dish and keep warm. Reduce cooking liquid to 1/2 cup and reserve. In a small sauce pan combine flour and butter, making a roux; add cooking liquid and cream. Season with nutmeg and pepper; check seasoning, simmer until thickened and pour over chicken and bake at 350 for 15 minutes; run under broiler to brown just before serving. (Poach additional chicken, great to have around to go with summer salads.)