- 2 lbs boneless skinless chicken breasts cut into bite sized pieces
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 medium shallots
- 1/2 cup white wine
- 3/4 cup heavy cream
- 5 plum tomatoes coarsely chopped
- 2 tablespoons finely chopped fresh tarragon
- 1/2 extra large chicken bullion cube, crumbled
Pat chicken dry and season with salt and pepper. Heat oil and butter in a heavy skillet over moderately high heat until foam subsides. Brown chicken on both sides (in batches if necessary).
Add shallot to skillet and cook, stirring until tender, about 1 minute. Add wine and deglaze by boiling over high heat, scraping up brown bits until reduced by half. Stir in cream, tomatoes, tarragon and bouillon cube, then simmer stirring until tomatoes are softened and sauce begins to thicken, 3-4 minutes. Season with salt and pepper.
I actually find that leaving it on the stove for longer, actually helps, it can stay warm for a long period on simmer with just occasional stirring. Reheats beautifully.
