1
Season the flour with salt and pepper to taste and coat the chicken; reserve the flour not used for sauce later.
2
Brown the chicken in some butter and sprinkle the shallots over the chicken and simmer for a few minutes.
3
Add the chicken stock, wine, bay leaf, thyme, parsley and tarragon; cover and simmer chicken parts for about 25 minutes, if using whole chicken, simmer about 45 minutes or until tender, turning frequently.
4
Remove from pan and keep hot.
5
To the pan juices add the cream and grated cheese, and any flour not used in coating the chicken.
6
Simmer over low heat until sauce is thick.
7
Strain sauce over the chicken and garnish with tarragon leaves.

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Nutrition Facts
Serving Size 1 (494g) Recipe makes 4 servings
Calories 1002
Calories from Fat 571		(56%)
Amount Per Serving		%DV
	Total Fat 63.5g	97%
	Saturated Fat 25.3g	126%
	Monounsaturated Fat 22.3g
	Polyunsaturated Fat 9.9g
	Trans Fat 0.0g
Cholesterol 333mg		111%
Sodium 474mg		19%
Potassium 918mg		26%
Total Carbohydrate 10.2g		3%
	Dietary Fiber 0.3g	1%
	Sugars 0.9g
Protein 88.1g		176%
Vitamin A 1434mcg		28%
Vitamin B6 1.4mg		67%
Vitamin B12 1.2mcg		19%
Vitamin C 3mg		5%
Vitamin E 1mcg		3%
Calcium 210mg		21%
Iron 5mg		28%
detailed view... how is this calculated?

Jackie Kennedy's Poulet A' L'estragon