Chicken with Tarragon and Cream Sauce

(57)
Time 30 min
Difficulty Easy
Serves 4

Ingredients:

Tegel Fresh Chicken Skinless Breast
  • 2 tablespoons olive oil
  • 6 x 150g Tegel Fresh Chicken Skinless Breast
  • 2 tablespoons flour
  • 2 cloves garlic, sliced
  • 25g butter
  • 2 tablespoons chopped fresh tarragon, plus extra to serve
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • ¼ cup dry white wine (optional)
  • ½ cup cream

Method:

  1. Heat the oil in a pan until moderately hot. Add the Tegel Fresh Chicken Skinless Breast. Cook on each side until golden brown. Remove from the pan and set aside on a plate.
  2. Add the butter and garlic to the pan and continue cooking for 4-5 minutes until fragrant. Add the tarragon, mustard, lemon juice and wine to the pan. Allow to simmer for about 2 minutes, until most of the wine has evaporated.
  3. Stir in the cream and allow to simmer for 5 minutes. Add the chicken back to the pan and allow the sauce to thicken for about 10-15 minutes, basting the chicken breasts a few times. Check that the chicken is cooked through. Season to taste before serving.

Tips for Chicken with Tarragon and Cream Sauce:

Rate this recipe