Chicken in Tarragon Cream Sauce |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Superb with rice or mashed potatoes as an accompaniment. Ingredients:
4 boneless skinless chicken breasts |
2 garlic cloves (roughly chopped) |
1 lemon (cut into wedges) |
9 fluid ounces white wine |
salt |
pepper |
2 sprigs fresh tarragon |
1 tablespoon oil |
50 g butter |
40 g flour |
275 ml milk |
150 ml cream |
150 ml wine stock |
15 g tarragon (chopped) |
2 tablespoons brandy |
salt |
pepper |
Directions:
1. Preheat oven gas 4/180°C/350°F.
2. Place chicken breasts in an oval oven proof dish.
3. Sprinkle over garlic, season, add lemon wedges.
4. Mix together wine and oil in a measuring jug and pour over the chicken.
5. Place two sprigs of tarragon on top. (If you cannot get fresh 2-3 tsp freeze dried.) Cover with foil. Place in oven for 45 minutes approx until chicken is cooked.
6. Make the sauce- melt the butter in a pan and add the flour. Mix together to form a roux. Remove from the heat, gradually beat in milk, wine stock from the chicken and cream.
7. Return to heat and bring to the boil. Turn down to a gentle heat and simmer 6-10 minutes.
8. Remove from heat, taste and season. Add chopped tarragon (5 tsp dried) and brandy. Whisk inches.
9. Arrange chicken in a serving dish discarding the tarragon and lemon.
10. Pour over the sauce, garnish with a sprig of tarragon and lemon wedges.
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