Tarragon Chicken Breasts recipe
ingredients
1/3 cup (75 g) butter
6 chicken breast fillets, skinned
1/4 cup (1 oz) 30 g plain flour (All purpose)
3/4 ft (450 ml) chicken stock
2 tbsp tarragon vinegar
2 tsp French mustard
1/2 tsp dried tarragon
3 tbsp grated Parmesan cheese
salt and freshly ground black pepper
2/3 cup (150 ml) 1/4 single cream
6 chicken breast fillets, skinned
1/4 cup (1 oz) 30 g plain flour (All purpose)
3/4 ft (450 ml) chicken stock
2 tbsp tarragon vinegar
2 tsp French mustard
1/2 tsp dried tarragon
3 tbsp grated Parmesan cheese
salt and freshly ground black pepper
2/3 cup (150 ml) 1/4 single cream
method
1. In a frying pan, heat 2 oz (50 g) of the butter and add the chicken breasts.
2. Cover and cook over low heat for 20 minutes, turning once, until tender.
3. Remove the chicken, drain and place on a warm serving dish.
4. Add the remaining butter to a small saucepan, stir in the flour and gradually add the stock and vinegar.
5. Stir in the mustard, tarragon and cheese and bring to the boil.
6. Add salt and pepper to taste, lower the heat and simmer for 3 minutes.
7. Remove the saucepan from the heat and stir in the cream.
8. Return to low heat for 1 minute, stirring constantly.
9. Pour over the chicken and serve at once.
2. Cover and cook over low heat for 20 minutes, turning once, until tender.
3. Remove the chicken, drain and place on a warm serving dish.
4. Add the remaining butter to a small saucepan, stir in the flour and gradually add the stock and vinegar.
5. Stir in the mustard, tarragon and cheese and bring to the boil.
6. Add salt and pepper to taste, lower the heat and simmer for 3 minutes.
7. Remove the saucepan from the heat and stir in the cream.
8. Return to low heat for 1 minute, stirring constantly.
9. Pour over the chicken and serve at once.
serving amount
serves 6
rate this recipe
10.0
out of 10
3 users have helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
