| 1 | Place the chicken breasts on a flat surface and hack off the thin bones at the bottom of each piece. |
| 2 | Sprinkle the breasts with salt and pepper. |
| 3 | Heat the butter in a heavy skillet large enough to hold the chicken pieces in a single layer. |
| 4 | Place the chicken pieces in the skillet skin side down and cook for about 1 minute until nicely browned. |
| 5 | Turn the chicken and continue cooking for about 4 minutes. |
| 6 | Sprinkle with 1 tablespoon fresh tarragon or half the amount dried (1 ?teaspoons) and pour the wine and broth over all. |
| 7 | Cover closely and cook for 15 minutes. |
| 8 | Transfer the cooked chicken pieces to a serving dish. |
| 9 | Reduce the cooking liquid to about ?cup. |
| 10 | Add the cream and bring to a boil. |
| 11 | Remove the sauce from the heat and pour through a sieve into a saucepan, pressing to extract as much flavor as possible from the solids. |
| 12 | Pour the sauce over the chicken breast pieces and sprinkle with the remaining tarragon. |
| 13 | Yield: 4 servings. |
| 14 | [ pierre franey in the new york times, nov 18, 1987 ] |
