French Tarragon

http://allrecipes.com/recipe/dijon-tarragon-cream-chicken/ Tarragon and chicken just seem to go together don’t they?

My Chicken Breasts Tarragon – Serves 4

Ingredients:
4 boneless-skinless chicken breasts about 1 lb
1 large spray of tarragon chopped fine. Use the tops of the sprigs for best flavor. Or enough tarragon to cover top of each breast
¼ tsp parsley per breast (Your choice of fresh or dried and curled or flat leaf)
Pinch of dried thyme per breast
Pinch of kosher or sea salt per breast
Good grind of fresh black pepper per breast
2 tbsp extra virgin olive oil
½ cup of dry white wine
Drizzle of soy or tamari sauce per breast while cooking

Instructions:
Heat oil in large skillet.
While oil is heating, cover each chicken breast with the tarragon, parsley and thyme. Then add the pinch of salt and grind of black pepper.

When the oil is hot, carefully add the breasts to the pan with the herb side up.
Cook for about 5 to 6 minutes on a medium heat.  I use a 4 ½ or 5 on my electric stove.
Then turn each breast over so the herbs are on the down side.

Drizzle tamari sauce over each breast so some will run under the cooking down side.
Turn heat down to a 4 and Cook for another 5 minutes, then add the ½ cup wine to the fry pan.

Continue cooking until wine is reduced by about half. Turn heat down to a simmer and cook for another two minutes if needed to cook the breasts. Each side of the chicken breasts should be lightly browned by now.

Serve with a nice garden salad with an avocado on top and homemade mayonnaise dressing.