Serves: 6
Total Calories: 181

1 (3-pound) chicken
2 tablespoons flour
salt and pepper
clarified butter for sautéing
3 or 4 shallots
1/2 cup dry white wine, preferably Chardonnay
1/2 cup chicken stock, reduced
1 bay leaf
1 pinch thyme
2 stems parsley
1 bunch fresh tarragon, small
__SAUCE
1 cup light cream
1/4 cup grated Parmesan cheese

Cut chicken into 8 or 10 pieces, or leave whole if you wish. Combine flour, salt, and pepper. Coat the chicken with the flour mixture. Brown all sides in hot, clarified butter. Cut shallots very fine and spread over chicken. Simmer for a few minutes. Add wine, stock, and bouquet of herbs, using the stem only of the tarragon, saving the leaves. Cover and simmer cut up chicken for 25 minutes or until tender. Simmer the whole chicken for 45 minutes, turning frequently. When chicken is tender, remove and keep hot.

__SAUCE
To the pan juices from the chicken, add the cream and cheese and any flour not used in coating the chicken. Simmer gently until sauce thickens. Strain the sauce over the chicken. Garnish with tarragon leaves, whole or chopped, preferably chopped.

Nutritional Facts:

Serves: 6
Total Calories: 181
Calories from Fat: 138

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