Tarragon Chicken Pasta

Ever since I was a little girl my parents made a pasta dish me and my sister called chicken-y sauce. This dish happened because my parents tried to recreate a recipe from an Italian restaurant they went to when I was a baby. Since we have tarragon in our garden, my mom suggested making this dish with it. I hope you enjoy a twist on one of my childhood favorites.

Ingredients:
1 pound Pasta (linguini or pappardelle)
2 cloves garlic
1 chicken cutlet per person
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
1 cup chicken broth
1/4 cup canola oil
1 cup white wine
1 tablespoon tarragon
1 tablespoon butter
2 tablespoon flour
1/4 cup heavy cream

 First mix flour and 1/2 teaspoon salt and 1/4 teaspoon pepper together. Then coat the chicken cutlets with this flour mixture. In a frying pan put the canola oil in and fry the chicken in this oil until golden brown.

Once the chicken is golden brown, take out of the pan and put to the side. In a pan put the chopped garlic in and cook for a minute, then deglaze the pan with white wine. Stir around for a minute and then add the chicken broth to the sauce. Next add the chicken and tarragon to the sauce and let simmer until ready to eat.

Sauce without cream

While the sauce is simmering cook the pasta. Cook the pasta as suggested by the package instructions.

To thicken make a rue with the butter and flour, if the rue is too thick add more butter if too thin add some flour. Cook the rue until thick and bubbly, then add the rue and cream to the sauce right before serving.

Finished sauce