- Six chicken tenderloins
- Six small sliced green onions
- 2 tablespoons fresh tarragon
- 1/3 cup dry white wine
- 1/2 cup half & half
- 2 teaspoons minced garlic
- 2 teaspoons olive oil
- white pepper and salt to taste
Saute garlic and green onions in oil. Add tenderloins and cook until just underdone. Add 1/3 cup wine, tarragon and cover for 5-10 minutes on simmer. Check to see if chicken is done, and transfer to plate to finish sauce.
Add half & half, and stir sauce until it begins to thicken. Add salt and fresh white pepper to taste. Add back in the tenderloins and warm through. Serve.
I didn’t get a picture of this, and it got eaten too fast! It is easy and delicious.