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| Tarragon, especially fresh French tarragon is a beautiful aromatic herb. Don’t be too disappointed if the fresh is unavailable you’ll also have terrific results with dried tarragon. It is a seafood favorite especially with fish such as salmon and equally delicious on pork medallions and chicken or turkey breasts. |
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| 1 |
In a saucepan, melt butter and saute garlic. Deglaze pan with wine by stirring it in the pan with a wooden spoon to loosen and mix in the bits and pieces remaining on the bottom of the pan. Reduce the liquid by 3/4. |
| 2 |
Add the More Than Gourmet White Wine Sauce and tarragon and bring to a simmer. |
| 3 |
Stir in the cream and season to taste with salt and pepper. Remove from the heat and serve immediately over the cooked entree. |
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| Servings: 6 |
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| Where to buy:White Wine Sauce ready-to-use by More Than Gourmet |
| Source: Adapted from More Than Gourmet |
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
