6 boneless, skinless chicken breasts
salt and pepper to taste
1/3 c. flour or matzah flour
3 T. butter
1 T. chopped shallots or onions
8 ounces dried peach halves, halved again
1/4 c. dry white bordeaux wine
1 onion, finely chopped
1/4 c. dry white bordeaux wine
1/2 - 3/4 t. dried tarragon
1/4. c. chicken broth or 1/4 c. water and 1/4 t. chicken bouillon
1 t. ginger
2 c. chicken broth or 2 cubes chicken bouillon and 2 c. water
1/4 - 1/3 c. heavy cream or half and half

1. Mix salt and pepper with flour and sprinkle well on chicken breasts to coat. Save the extra flour
2. In a large fry pan that has a cover, melt the butter
3. Add the chicken and brown well on both sides
4. Remove chicken and add shallots and saute briefly
5. Add wine and scrape loose brown particles
6. Cook wine over high heat until almost evaporated
7. Add remaining flour and make paste
8. Add tarragon and chicken broth
9. Return chicken breasts to pan, cover and cook over low heat about 25 minutes until tender
10. Remove chicken to serving platter.
11. Add cream and stir sauce until sauce is smooth and hot throughout
12. To serve, pour sauce over chicken

Note: Dish can be reheated slowly, served cold or at room temperature

Serves 4 - 6 people