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Tarragon Chicken
Chicken, wine, cream and tarragon very flavoursome
Ingredients
4 single boneless chicken breasts
2 tablespoons oil
1 onion, chopped
1 clove garlic, crushed
1 tablespoon Edmonds plain baking flour
1/2 cup dry white wine
1/2 cup chicken stock
1 tablespoon chopped fresh tarragon or 1 & 1/2 teaspoons dried tarragon
1/4 cup cream
1 egg yolk
salt
white pepper
Method
Remove skin and fat from chicken
Heat oil in a large frying pan
Add chicken and cook gently on both sides, without colouring
Remove chicken from pan
Add onion and garlic
Cook until onion is clear
Stir in flour and cook until frothy
Gradually add wine and stock
Bring to the boil, stirring constantly
Return chicken to the pan
Add tarragon
Cover, reduce heat then simmer gently for 15 minutes or until juices run clear when tested
Remove chicken from pan and keep warm
Bring liquid back to the boil and continue boiling until liquid has reduced by a quarter
Remove from heat
Stir in cream and egg yolk
Season with salt and pepper taste
Pour sauce over chicken
Serves 4
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