Method

1. Rub pan with butter to cover the entire bottom. This will prevent any sticking
2. Season the chicken breasts with the salt and pepper and place them into the pan presentation side up (Smooth side up)
3. Add white wine, chicken stock, bay leaf, thyme, and tarragon.
4. Bring the liquid to a simmer, then reduce to poaching temperature.
5. In a separate sauce pan, melt the butter until it bubbles
6. Add the flour to form a roux. Cook until blonde, set aside and let cool.
7. Once the breasts are done, remove from the liquid.
8. Take some hot liquid from the pan, and pour it into the roux saucepan slowly, whisking to combine. When roux has combined into the liquid, add the roux to the liquid in the pan and heat. The liquid will thicken as it cooks.
9. Add the cream and bring to a simmer. Reduce until desired consistency has been reached.
10. Strain the sauce through a cheesecloth or strainer to remove any unmixed roux. Adjust seasonings if needed.

    

11. Place chicken breasts onto serving plate and ladle the sauce over the chicken.
12. Garnish with sprig of fresh tarragon. Serve