6 chicken breasts
Salt and pepper to taste
Flour for dusting
1/4 cup unsalted butter or vegetable oil
1/2 cup dry white wine
1 1/2 cup whipping cream
1 tsp dried tarragon
2 oz Bleu cheese
1/4 tsp Tabasco sauce
2 tbsp chopped fresh parsley
Remove skin from chicken breasts, bone them (or buy them already skinned and boned), and pat dry. (Reserve bones and skin for making chicken stock.) Sprinkle chicken with salt and pepper and dust lightly with flour.
In large skillet, melt butter and cook chicken 5 to 7 minutes on each side, depending on thickness. Transfer to serving dish and keep warm in 200°F oven.
Pour off any fat remaining in skillet and return pan to heat. Add wine and scrape bottom of pan with spoon, stirring to deglaze pan.
Cook until reduced by half, then add 1 cup cream and the tarragon.
Cook, stirring, until sauce is slightly reduced and little thicker.
Mash bleu cheese and combine with remaining 1/2 cup cream; add to skillet.
Stir well and cook over low heat until sauce is slightly thickened.
Add Tabasco; taste and adjust seasoning. Pour sauce over chicken and sprinkle with parsley
