My Grand Daddy "Cotton" as he was called was a spry fellow, even in his elderly years and often would go about the house dancing little jigs and strutting his stuff like a proud peacock. Often he would say, "Why, I feel as young as a ..." yeah, you get it, it's the name of today's recipe.
1 young baking chicken, cut into serving pieces, skin removed if desired
4 tablespoons flour
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon dried dill weed
3 tablespoons butter
1 1/2 tablespoons olive oil
4 garlic cloves, chopped
1/2 teaspoon tarragon
1/3 cup dry white wine
1/3 cup chicken broth
1/4 cup lemon juice
1/3 cup heavy cream
1/2 teaspoon finely grated lemon zest
Place flour, salt, black pepper and dill in a bag. Pat chicken dry and place a few pieces at a time into the bag, shake to coat and continue until all chicken is dusted with the seasoned flour.
In a large skillet, heat butter and oil over medium high heat, add chicken and brown on all sides. Stir in the garlic, tarragon and reduce heat to medium.
In a small bowl, mix the white wine, chicken broth, lemon juice and cream together. Add mixture to the skillet, top with the scallions and lemon zest. Let mixture come to a simmer, add green beans to the sides, cover and simmer on low for 25 to 30 minutes.
Note: Any spring vegetables are great with this chicken dish like asparagus or tiny green peas.