Classic french tarragon chicken with a rich creamy tarragon and white wine sauce. Tarragon is one of my favourite herbs to cook with especially when cooking with sauces or chicken dishes, it has a lovely subtle anise like flavour that elevates the dish entirely and is filled with heaps of vitamins and minerals.
Classic french tarragon chicken with a rich creamy tarragon and white wine sauce. Tarragon is one of my favourite herbs to cook with especially when cooking with sauces or chicken dishes, it has a lovely subtle anise like flavour that elevates the dish entirely and is filled with heaps of vitamins and minerals.
Yields4 Servings Prep Time5 minsCook Time45 minsTotal Time50 mins
2 tbsp olive oil 4 chicken breasts 2 tbsp butter 2 medium shallots, chopped 1 large carrot, peeled & diced 1 celery stalk, finely chopped ½ cup dry white wine ½ cup chicken stock 1 cup fresh cream 3 tbsp fresh tarragon, chopped freshly ground black pepper fresh parsley to serve
11. Heat the oil in a pan and cook the chicken breast on medium heat for 5-6 minutes on one side then repeat on other side. Remove chicken breast from pan and set aside on a plate.
2. Place the butter in same pan and add in the chopped shallots, carrot and celery stalk. Cook for 5 minutes or so until vegetables have softened. Pour in the white wine and cook on high heat for 3-4 minutes or until wine has reduced.
3. Add in the chicken stock and cook a further 2 minutes then add in the fresh cream and tarragon leaves. Place the chicken breast back in the pan and cook about 15-20 minutes on low heat. Sprinkle a good amount of freshly ground pepper over and some freshly chopped parsley, serve with either mashed potatoes or rice.
1. Heat the oil in a pan and cook the chicken breast on medium heat for 5-6 minutes on one side then repeat on other side. Remove chicken breast from pan and set aside on a plate.
2. Place the butter in same pan and add in the chopped shallots, carrot and celery stalk. Cook for 5 minutes or so until vegetables have softened. Pour in the white wine and cook on high heat for 3-4 minutes or until wine has reduced.
3. Add in the chicken stock and cook a further 2 minutes then add in the fresh cream and tarragon leaves. Place the chicken breast back in the pan and cook about 15-20 minutes on low heat. Sprinkle a good amount of freshly ground pepper over and some freshly chopped parsley, serve with either mashed potatoes or rice.
Ingredients
Directions
1. Heat the oil in a pan and cook the chicken breast on medium heat for 5-6 minutes on one side then repeat on other side. Remove chicken breast from pan and set aside on a plate.
2. Place the butter in same pan and add in the chopped shallots, carrot and celery stalk. Cook for 5 minutes or so until vegetables have softened. Pour in the white wine and cook on high heat for 3-4 minutes or until wine has reduced.
3. Add in the chicken stock and cook a further 2 minutes then add in the fresh cream and tarragon leaves. Place the chicken breast back in the pan and cook about 15-20 minutes on low heat. Sprinkle a good amount of freshly ground pepper over and some freshly chopped parsley, serve with either mashed potatoes or rice.