Tarragon Chicken
  Goosecross Cellars Recipe for Sauvignon Blanc  
1 1/2 pounds chicken thighs, skinless, de-boned
2 tablespoons butter
1/4 cup shallots, minced
1/2 cup Goosecross Sauvignon Blanc
2 tablespoons dry Marsala wine or dry sherry
2 tablespoons steak sauce
2 teaspoons Worcestershire sauce
1/4 cup water
2 teaspoons Dijon mustard
1 tablespoons parsley, chopped
2 teaspoons tarragon, minced
Salt and pepper to taste

Directions :
In a large skillet or electric frying pan, melt 1 Tbsp. butter. Add chicken, turning frequently until browned on both sides. Remove to a plate and keep warm. In the same skillet, melt the rest of the butter; add shallots and sauté until translucent. Reduce heat and add Goosecross Sauvignon Blanc, Marsala, steak sauce, Worcestershire sauce and water. Stir to dissolve the brown particles that cling to the bottom of the skillet. Stir in mustard, parsley, and tarragon. Add chicken. Season with salt and pepper. Cover and let simmer until chicken is cooked, about 30 minutes.
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