Chicken Breasts In Tarragon Cream - cooking recipe

Ingredients

2 whole large chicken breasts, split, boned and skinned (4 pieces)
salt and pepper
3 Tbsp. butter
1 Tbsp. minced onion
1/2 c. white wine
2 tsp. crumbled dried tarragon
3/4 c. heavy cream

Preparation

Rinse chicken and dry well.
Sprinkle chicken with salt and pepper.
Melt butter in a large heavy skillet over medium heat; add chicken and brown on both sides, about 10 minutes total.
Stir onions into butter.
Add 1 tablespoon of the wine.
Cover and cook over low heat just until chicken loses translucency and is tender, about 5 minutes.
Remove chicken to warm platter; keep warm.
Add remaining wine, tarragon and cream to pan.
Cook and stir over high heat until liquid reduces to consistency of heavy cream.
Taste and correct seasoning; stir in some parsley, if desired, and pour over chicken.