Chicken with Tarragon & Vermouth
Tarragon is one of my favorite herbs, but I don't have many recipes that use it. Sadly, I didn't like the last one I made. I think I figured out that I like it best added at the very end, not cooked for long.
However, Sheri and I made this recipe together once in her kitchen and I've made it several times since. I love it and could eat it over and over again. It's from an article called "Chicken in a Flash", and it has several different recipes based on slicing boneless, skinless breasts on angle and searing the pieces. They cook quickly and stay very moist and tender. The sauce is fabulous and demands bread to soak it all up.
- Chicken with Tarragon & Vermouth (Fine Cooking #63, p. 42)