Chicken with Tarragon Sauce recipe
ingredients
6 chicken breasts
75 g (3 oz) butter
25 g (1 oz) plain flour
450 ml (3/4 pint) chicken stock
30 ml (2 tbsp) tarragon vinegar
10 ml (2 tsp) french mustard
5 ml (1 tsp) fresh tarragon, chopped, or
2.5 ml (1/2 tsp) dried tarragon
50 g (2 oz) cheddar cheese, grated
salt and freshly ground pepper
142 ml (5 fl oz) carton single cream
75 g (3 oz) butter
25 g (1 oz) plain flour
450 ml (3/4 pint) chicken stock
30 ml (2 tbsp) tarragon vinegar
10 ml (2 tsp) french mustard
5 ml (1 tsp) fresh tarragon, chopped, or
2.5 ml (1/2 tsp) dried tarragon
50 g (2 oz) cheddar cheese, grated
salt and freshly ground pepper
142 ml (5 fl oz) carton single cream
method
1. In a covered pan, slowly cook the chicken breasts in 50 g (2 oz) butter, for about 20 minutes, until tender, turning once.
2. Meanwhile, melt the remaining butter in a pan, stir in the flour and gradually stir in the stock and vinegar.
3. Stir in the mustard, tarragon and cheese; bring to the boil, stirring. Season, simmer for 3 minutes. Remove from the heat and add the fresh cream.
4. Return to the heat and heat gently without boiling. Place drained chicken on a serving dish and spoon over the sauce.
2. Meanwhile, melt the remaining butter in a pan, stir in the flour and gradually stir in the stock and vinegar.
3. Stir in the mustard, tarragon and cheese; bring to the boil, stirring. Season, simmer for 3 minutes. Remove from the heat and add the fresh cream.
4. Return to the heat and heat gently without boiling. Place drained chicken on a serving dish and spoon over the sauce.
serving amount
serves 6
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