Friday, 21 January 2011

Tarragon Chicken

Creamy herby French style sauces require a little more time and effort to make then some other midweek suppers, but drizzled over a chicken breast and served with greens and mashed potato there is nothing more appropriate for a cold night in. Most of the ingredients are store cupboard and the addition of the white wine is the perfect excuse to have a bottle over the meal. The original recipe called for fresh tarragon as well as dry but as I couldn’t find any I doubled the amount of the dried.

Serves two
2 tsp Olive Oil
1 garlic clove, peeled and finely chopped
3 chopped spring onions
2 tsp dried tarragon
2 chicken breasts
80ml white wine
pinch of salt
60ml double cream
pinch of white pepper
  1. Heat the oil and garlic in a frying pan that has a lid. Add the spring onions and tarragon, stir and cook.
  2. Put the chicken breasts in to the pan curved side down, and cook for 5 minutes. Sit the spring onions on the chicken if they are beginning to burn.
  3. Turn over the chicken and add the wine. Let it bubble and then add the salt. Put on the lid and turn the heat down low. Leave to simmer for 10 minutes, until the chicken is cooked through. Leave for a few minutes longer if it is still pink.
  4. Remove the chicken to plates and bring liquid in the pan to boil. Add the cream and white pepper, and stir.
  5. Pour the sauce over the chicken, and serve with greens (I chose Curly Kale and some mashed potato).
Culinary Know How: FRESHER
Budget: UNDER £10
Kitchen Requirements: ONE BIG PAN

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