4 boneless skinless chicken breasts (about 5-6 onces each)

1/2 cup dry white wine

1.5 cup chicken broth

1 tbsp dried tarragon

1 garlic clove, finely chopped

3/4 cup heavy cream

Trim off fat from chicken breasts. Put them in a sauce pan just enough to hold them in one layer. Pour over wine and broth, adding more broth or water (if broth is salty) to cove, if necessary. Add dried tarragon and garlic. Bring just to simmer over medium heat and cook gently for 8-10 minutes.

Transfer chicken breasts to a plate. Boil remaining liquid to reduce by two-thirds.

Add heavy cream and boil to reduce by half and adjust seasoning. Slice chicken breasts and spoon over the sauce

這道菜簡單好做又沒油煙。Tarragon 味道有點重，不喜歡的可以略過這個食譜或減量。此外最好先嘗過所用的雞高湯，如果已經有鹹味就酌量減少雞胸肉的鹽量，否則收汁後會過鹹。