|
Season chicken with salt and pepper. Dredge in flour,shake off excess.Heat olive oil in a Dutch Oven.Add chicken,cook until browned,about 4 mins. each side.Transfer chicken to a plate.Add shallots to the pan,cook,stirring 30 sec. Add wine and scrape up any brown bits.Simmer about 3 mins. until slightly reduced.Add broth and bring to a simmer.Return chicken to pan.Add carrot,mushrooms and tarragon sprigs.Reduce to low,cover and simmer about 20 mins.Once again transfer chicken to a foil covered plate to keep warm.Bring pan to med.-high heat and simmer 2-3 mins.Add cornstarch mixture,stirring until slightly thickened,about 2 mins.Whisk in sour cream,Dijon mustard and chopped tarragon.Remove the tarragon sprigs. serve chicken over white rice with sauce to cover.
|
