Tarragon Chicken Tenderloins

  • 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.





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