2 tablespoons butter
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
2 tablespoons chopped onion
1 tablespoon flour
1 cup Riesling
1/2 teaspoon dried tarragon, or 1 1/2 teaspoons chopped fresh tarragon
1/2 cup heavy cream
1. In a medium frying pan, heat the butter over moderate heat. Season the chicken with 1/4 teaspoon of the salt and the pepper and add it to the pan. Cook the chicken until brown, about 5 minutes. Turn and cook until just done, 4 to 5 minutes longer. Remove the chicken from the pan and put it in a warm spot. 2. Reduce the heat to moderately low. Stir in the onion and cook until starting to soften, about 2 minutes. Sprinkle the flour over the onion and stir to combine. Increase the heat to moderate; whisk in the wine and the tarragon, and cook until the sauce starts to thicken, about 2 minutes. Stir in the cream, the remaining 1/2 teaspoon salt, and any accumulated chicken juices. Serve the sauce over the chicken.
Menu Suggestion: Rice along with a simple vegetable such as steamed asparagus or sauteed zucchini and carrots would round out the meal nicely.