Ingredients
6 boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour plus 2 tablespoons flour, divided
3 tablespoons olive oil
1/2 small onion, chopped
1/2 cup dry white wine
2 teaspoons tarragon
1/2 cup chicken broth
1/2 cup heavy cream (used on reheating day)
2 tablespoons butter (used on reheating day)
Preparation
Freezing Day 1- Sprinkle the chicken breasts with salt and pepper, and coat then in 1/4 cup of flour 2- In a large skillet, heat the olive oil over medium-high heat. Add the chicken and brown 3 minutes on both sides. Remove chicken from the skillet to cool. 3- Saute onions in the skillet 5-10 minutes until the onion is translucent. 4- Over high heat, deglaze the skillet with the wine. Add 2 tablespoons of flour and mix well. A thick paste should form. Add tarragon and chicken broth, mix well, and immediately remove from heat to cool. 5- Put chicken in a freezer bag and pour the skillet ingredients over the chicken. Freeze.
Reheating Instructions 1- Defrost the chicken and sauce in the refrigerator overnight and put in a large skillet. Cover. Cook approximately 30 minutes over medium heat until the chicken is fully cooked. Remove chicken from the skillet. 2- Add the heavy cream and 2 tablespoons of butter to the skillet. Stir 5-7 minutes until the sauce is fully heated. Serve chicken with the sauce spooned over top.
