Burgundy and Tarragon Poached Chicken Breasts

• 2 teaspoons cornstarch
• 4 each chicken breasts cutlets
• 1 cup chicken broth
• 2 tablespoons water cold
• 3/4 cup burgundy wine
• 1 x salt
• 2 tablespoons tarragon leaves
• 1 x black pepper

1. In a non-aluminum pan, bring broth, wine and tarragon to a boil.
2. Reduce heat to a simmer, add chicken breast cutlets and poach them 20 ~ 25 minutes until chicken is cooked through but still moist and tender.
3. Remove chicken and keep warm.
4. Stir the dissolved corn starch into the poaching liquid, bring to a boil and stir constantly.
5. Continue cooking over medium heat until sauce thickens.
6. Season to taste, pour over chicken breasts and serve.
7. From package of Empire Individualy Quick Frozen Chicken Breast Cutlets.

cornstarch, chicken breasts cutlets, chicken broth, water cold, burgundy wine, salt, tarragon, black pepper

Taken from recipeland.com/recipe/v/burgundy-tarragon-poached-chick-34818 (may not work)