This may not sound simple but believe me it is.
Creamy Chicken Tarragon
There are 4 ingredients, Flour, Tarragon, Milk and Chicken. Take enough chicken for number of diners, lay flat, cut into two slabs, pound to 1/4", cut into 1" pieces. This is easily done ahead and frozen. Put two or more TBLS of flour, add one or two tsps. of crushed Tarragon flakes, add chicken and toss to coat with mixture.
Brown chicken in oil until slightly golden, I use vegetable oil because I think EVOO covers up the flavor of the Tarragon. Remove chicken from fry pan and place in oven to keep warm.
Add oil to pan if necessary, stir in flour as need to absorb the oil, do this slowly and scrape pan to get all the drippings in pan. Add milk(I use 2 percent) to roué stirring until desired thickness is obtained.
Cover chicken with the sauce and sprinkle a small amount of Tarragon flakes over the top.
Serve over hot rice. Original recipe called for parsley rice, just use mild flavored seasoning to keep flavor of tarragon. Two 5 oz. breasts will feed us with maybe 1/2 cup left over.
