Chicken With Tarragon Sauce
Serves 6
Ingredients
Method
1 tbsp. Olive Oil
6 Boneless Skinless Chicken Breast
75 g. Butter
25 g. Plain Flour
450 ml. Chicken Stock (Fresh or made with a cube)
30 ml. Tarragon Vinegar
10 ml. Mustard (French)
5 g. Tarragon (Freshly Chopped)
45 g. Cheese - Grated Parmesan
¼ tsp. Salt and Pepper (to your taste)
150 g. Cream (Single)
10 g. Tarragon (Freshly Chopped)
In a heavy based frying pan add the oil and butter on a medium heat. While the oil is warming, slice the chicken breasts in half . Once the oil has heated up add the chicken breasts and fry gently on both sides until slightly golden on both sides.
Remove the chicken pieces from the pan and set aside.
Pour the chicken stock into the pan and bring to the boil then reduce to a simmer. Mix the flour with a little water until smooth then add to the stock together with the tarragon vinegar, mustard, tarragon, salt and pepper, cream and parmesan. Stir to combine.
Add the chicken back into the pan and simmer for 10-15 minutes or until cooked through.
Serve with the fresh tarragon sprinkled over the top.