Total Calories: 181
Cut chicken into 8 or 10 pieces, or leave whole if you wish. Combine flour, salt, and pepper. Coat the chicken with the flour mixture. Brown all sides in hot, clarified butter. Cut shallots very fine and spread over chicken. Simmer for a few minutes. Add wine, stock, and bouquet of herbs, using the stem only of the tarragon, saving the leaves. Cover and simmer cut up chicken for 25 minutes or until tender. Simmer the whole chicken for 45 minutes, turning frequently. When chicken is tender, remove and keep hot.
To the pan juices from the chicken, add the cream and cheese and any flour not used in coating the chicken. Simmer gently until sauce thickens. Strain the sauce over the chicken. Garnish with tarragon leaves, whole or chopped, preferably chopped.
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