Chicken breasts with tarragon

Chicken breasts with tarragon

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
6 chicken breasts or fillets, boned
60g butter
freshly ground black pepper
1 teaspoon dried tarragon
125ml chicken stock
125ml cream
1 tablespoon fresh tarragon, chopped
salt

Method

  1. Trim chicken if necessary. Cook in frying pan in foaming butter for 3–4 minutes each side. Season with salt and pepper and sprinkle with tarragon after turning. When both sides are browned, turn once more and cook for a further 2–3 minutes. Remove and keep warm.
  2. Deglaze the pan with stock, and boil to reduce by half. Stir in cream and chopped fresh tarragon. Reduce over heat if desired. Pour sauce over chicken and serve immediately.
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