Categories: Chicken

Ingredients

• 4 prepared buttermilk biscuits
• 1-1 1/3 lb chicken breasts
• 1/2 tsp poultry seasoning
• salt and pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 2 medium carrots, peeled and chopped
• 4 scallions, chopped
• 1 large shallot, chopped
• 1/2 cup dry white wine
• 1 cup chicken broth
• 3-4 sprigs tarragon, thinly sliced
• 2-3 tbsp superfine flour

Directions

1. Season chicken with seasoning and salt and pepper. Lightly brown chicken in olive oil, 4-5 minutes per side over medium to medium-high heat in a large nonstick skillet. Remove chicken, cut into large bite-size pieces, and set aside.

2. Add a little more oil and butter to pan. Add veggies and saute 5 minutes. Add wine and allow it to reduce by half, 1 or 2 minutes.

3. Pour in 1 cup broth and stir in tarragon. In a small bowl, combine flour with a splash of broth and stir into a thin paste. Add paste to pan and combine juices using a whisk. Slide chicken back into pan and cook until meat is tender and sauce is thickened, 3-4 minutes. Adjust seasonings to taste with salt and pepper.

4. Serve over split biscuits.

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