Tarragon chicken with mushrooms recipe
information
Calories per serving 300.
ingredients
2 teaspoons sunflower oil
2 x 150 g (5 1/2 oz) skinless chicken breasts, cut into thin strips
150 g (5 1/2 oz) mushrooms, sliced
2 teaspoons chopped fresh tarragon or 1 teaspoon dried tarragon
3 tablespoons sherry
150 ml (5 fl oz) chicken stock
1 tablespoon cornflour
2 tablespoons half fat creme fraTche
salt and freshly ground black pepper
2 x 150 g (5 1/2 oz) skinless chicken breasts, cut into thin strips
150 g (5 1/2 oz) mushrooms, sliced
2 teaspoons chopped fresh tarragon or 1 teaspoon dried tarragon
3 tablespoons sherry
150 ml (5 fl oz) chicken stock
1 tablespoon cornflour
2 tablespoons half fat creme fraTche
salt and freshly ground black pepper
method
1. Heat the oil in a non stick frying pan and add the chicken strips.
2. Stir fry for 5 minutes until the chicken is sealed on all sides.
3. Add the mushrooms and tarragon and cook for a further 7 minutes.
4. Season to taste, and add the sherry and stock.
5. Bring to the boil, and then cover and simmer for 10 minutes.
6. Mix the cornflour with a little cold water to make a thin paste and stir it into the sauce.
7. Cook, stirring, until the sauce thickens a little.
8. Remove from the heat, stir in the creme fraiche and serve immediately.
2. Stir fry for 5 minutes until the chicken is sealed on all sides.
3. Add the mushrooms and tarragon and cook for a further 7 minutes.
4. Season to taste, and add the sherry and stock.
5. Bring to the boil, and then cover and simmer for 10 minutes.
6. Mix the cornflour with a little cold water to make a thin paste and stir it into the sauce.
7. Cook, stirring, until the sauce thickens a little.
8. Remove from the heat, stir in the creme fraiche and serve immediately.
serving amount
serves 2.
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.
