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<blockquote data-quote="moreluck" data-source="post: 52142">Tarragon Tomato Cream Chicken &nbsp;&nbsp; 4&nbsp; boneless skinless chicken breasts&nbsp;&nbsp; &nbsp;flour&nbsp;&nbsp; 2&nbsp; teaspoons salt&nbsp;&nbsp; 1/4&nbsp; teaspoon pepper&nbsp;&nbsp; 5&nbsp; tablespoons butter&nbsp;&nbsp; 3&nbsp; large tomatoes, peeled and thick sliced&nbsp;&nbsp; 1/4&nbsp; teaspoon tarragon&nbsp;&nbsp; 1&nbsp; cup light cream&nbsp;&nbsp; &nbsp;Dredge chicken in flour, salt and pepper; brown in butter.&nbsp; Place in 2 quart casserole.&nbsp; Dredge tomatoes in flour and brown in butter and place 4-5 slices around the chicken.&nbsp; Break up remaining tomato slices; sprinkle with tarragon.&nbsp; Add 1 tablespoons flour to skillet; stir to blend; slowly add cream, stirring constantly; simmer until thickened.&nbsp; Pour sauce over chicken and tomatoes; cover and bake at 350 degrees for 45 minutes.&nbsp; Remove cover and continue cooking for 15 more minutes uncovered.</blockquote>

[QUOTE="moreluck, post: 52142"] Tarragon Tomato Cream Chicken 4 boneless skinless chicken breasts flour 2 teaspoons salt 1/4 teaspoon pepper 5 tablespoons butter 3 large tomatoes, peeled and thick sliced 1/4 teaspoon tarragon 1 cup light cream Dredge chicken in flour, salt and pepper; brown in butter. Place in 2 quart casserole. Dredge tomatoes in flour and brown in butter and place 4-5 slices around the chicken. Break up remaining tomato slices; sprinkle with tarragon. Add 1 tablespoons flour to skillet; stir to blend; slowly add cream, stirring constantly; simmer until thickened. Pour sauce over chicken and tomatoes; cover and bake at 350 degrees for 45 minutes. Remove cover and continue cooking for 15 more minutes uncovered. [/QUOTE]

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