Chicken in White Wine Sauce 4 Servings 3 lb. Chicken pieces 3 1/2 inch slices of Onion 4 Sprigs parsley 1/8 tsp. Nutmeg 6 Peppercorns 1 Bay leaf 2 cup White wine 1/2 cup Chicken broth 4 tbs. Butter 3 tbs. Flour 1 tsp. Tarragon 1/4 cup Whipping cream Preheat oven to 350°. Place chicken pieces in casserole dish with onion, parlsey, nutmeg, peppercorns and bay leaf. Add wine and broth. Bake 35-45 minutes, or until chicken is tender. Transfer chicken pieces to serving dish and keep warm. Boil liquid left in casserole for a few minutes until slightly reduced. Strain and measure out 2 cups of liquid. Melt butter in saucepan. Whisk in flour, then add the 2 cups strained liquid. Season to taste, then add tarragon and cream. Spoon sauce over chicken. Serve with rice or mashed potatoes.
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