Chicken with Tarragon Sauce recipe
ingredients
6 chicken breasts
3/4 stick (6 Tbsp) 75 g butter
3 tbls (25 g) 1 oz flour
400 ml (3/4 pint) chicken stock
2 tbsp (30 ml) tarragon vinegar
2 level tsp (10 ml) French mustard
1 level tsp (5 ml) fresh tarragon, chopped, or 1/2 level tsp (2.5 ml) dried tarragon
2 oz (50 g) Cheddar cheese, grated
salt and freshly ground pepper
2/3 cup (150 ml) 1/4 pt fresh single cream
3/4 stick (6 Tbsp) 75 g butter
3 tbls (25 g) 1 oz flour
400 ml (3/4 pint) chicken stock
2 tbsp (30 ml) tarragon vinegar
2 level tsp (10 ml) French mustard
1 level tsp (5 ml) fresh tarragon, chopped, or 1/2 level tsp (2.5 ml) dried tarragon
2 oz (50 g) Cheddar cheese, grated
salt and freshly ground pepper
2/3 cup (150 ml) 1/4 pt fresh 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 heat and add the fresh cream.
4. Heat gently without boiling. Place drained chicken on a serving dish and spoon over 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 heat and add the fresh cream.
4. Heat gently without boiling. Place drained chicken on a serving dish and spoon over sauce.
serving amount
serves 6
rate this recipe
10.0
out of 10
1 user has 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.
