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RECIPE:
Chicken with Tarragon Sauce
CATEGORY:
Poultry
COUNTRY:
French
SERVES: 4
INGREDIENT: 8
breast of chicken (we recommend you use the hole chicken breast with
bones and skin this is best for a good flavor, but you can also use de
boned and skinless chicken breast), salt &
pepper to taste, 40 grams cleared butter, 1 cup dry white wine, 1 cups
fresh cream,
fresh tarragon leafs, fresh pepper corns.
DIRECTION:
Cook some tarragon leafs with a few black pepper corns in the white wine
for about 5 minutes, set liquid aside, salt & pepper chicken,
and slowly fry in cleared butter, while you
simmer the chicken breast pour
a couple spoons of the white wine tarragon liquid over the meat, add the
next spoon only when the liquid evaporated from the previous pouring,
when the meat is done take the chicken breast out of the pan and place
them on a hot plate and keep warm, pour the cream into the pan and stir
well to mix the cream with all the rest of what is in the pan. Serve sauce over
chicken breast and
garnish each breast with some tarragon leafs.
NOTES: Serve with wild rice or pasta.
We recommend a Côtes-du-Rhône or a Shiraz with this dish.
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