For having such plain colors, we were surprised at how flavorful this dish tasted. This is a relatively easy method for preparing tender chicken with lots of flavor and is now part of my go-to list of easy weeknight meals.
 chicken breast4 whole
boneless, skinless
 onion1 whole
medium in size, chopped, about 3/4 cup
 chicken stock 3/4 cup
 dry white vermouth 1/2 cup
 bay leaves2 whole
 thyme1 sprig
 salt 1/2 tsp
 black pepper 1/4 tsp
 potato starch1 tsp
dissolved in 2 tablespoons of vermouth
 vermouth2 tbsp
combine with potato starch
 heavy cream 1/4 cup
 tarragon1 tsp


large stainless steel saucepan
Combine the chicken breasts, onion, stock, vermouth, bay leaves, thyme, salt, and pepper in a large stainless steel saucepan. Bring to a boil, then reduce the heat. Boil gently, covered, for about 10 minutes or until the chicken is cooked through.
Transfer the chicken to a dish and reserve in a warm place.
Measure the cooking liquid. There should be about 1 cup. Return the liquid to the saucepan, reduce to 1 cup if needed.
Stir in the dissolved potato starch and vermouth. Bring to a boil. Add the cream, bring to a boil again. Return the chicken pieces to the pan to heat through.
Transfer to serving plate, then sprinkle with tarragon. Serve.