Chicken Breasts with Tarragon

Category: Meat dishes
Kitchen: french
Chicken Breasts with Tarragon

Ingredients

Skinless chicken breast fillets (about 150-175 g each) 4 things.
Dry white wine 125 ml (1/2 cup)
Chicken bouillon about 300 ml (1 and 1/4 cups)
Dried tarragon 1 tbsp. l.
Garlic 1 clove, finely chopped
Heavy cream 175 ml (3/4 cup)
Chopped fresh tarragon 1 tbsp. l.
Salt and freshly ground black pepper
Sprigs of fresh tarragon to decorate the dish

Cooking method

  • Sprinkle the chicken breasts lightly with salt and pepper and place them in a saucepan large enough to fit all the breasts in one layer. Top with wine and broth, adding more broth if necessary to close, then sprinkle with dried tarragon and garlic. Bring the broth to a gentle boil over medium heat and simmer over low heat for 8-10 minutes, until the juice flowing out when the chicken is punctured with a knife is clear. Don't overcook!
  • Transfer the chicken to a plate or saucepan with a drip spoon and cover to keep warm.
  • Chicken Breasts with Tarragon
  • Strain the broth into a small saucepan, skim off the fat and simmer to boil down two-thirds
  • Add cream and simmer to cook halfway. Add fresh tarragon and try to see if there is enough spice.
  • Chicken Breasts with Tarragon
  • Cut the breasts into slices, top with some sauce and garnish with tarragon.
  • Bon Appetit!
  • P.S. The remaining leaves of tarragon in a moment were cut with her magic scissors for drying.
  • Chicken Breasts with Tarragon
  • I got so carried away that I forgot to leave the twigs for decoration.
  • The classic French version of this dish uses whole chicken, but the breast fillets cook quickly and look elegant. Their combination of dried and fresh tarragon makes a surprisingly aromatic sauce.
  • Tarragon is a traditional chicken seasoning, but can be easily replaced with basil.

The dish is designed for

Serves 4.

Time for preparing:

30 minutes.

Note

This dish has several undeniable advantages:
1.fast and easy to prepare (after all, holidays are for everyone!),
2. tasty and refined, despite its simplicity,
3. light and dietary (for those who look after their health).

Even those who hate chicken breasts will appreciate it, because the meat is juicy and tender.

This recipe from the book "French Cuisine" by Elizabeth Wolfe-Cohen and Carol Clements has been tried out more than once with family and at dinner parties.

Elya_lug
I take note, I have a lot of extragon, but I don't often add it to meat. Thanks for the recipe.
AJlEHA
Chicken in a spicy creamy sauce ...
Everything is extremely simple and with a slight sophistication - great!
Thanks for the recipe)
Merri
Ale, Alena, health! The dish is really simple, but with a French flavor. And now I always add tarragon (tarragon) to the chicken.

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