Tuesday, 7 August 2012

Chicken with a creamy tarragon sauce

I based this meal on a recipe from BBC Good food website. As usual I didn't have the right ingredients, so I substituted the asparagus for mushrooms and fresh tarragon for dried tarragon.  I remembered about my fondness for tarragon sauce after a lovely meal at a family wedding at the weekend. The food was exceptional at the Black Swan in Helmsley, North Yorkshire.

Ingredients 
Serves 4
500g baby new potatoes, halved
4 skinless Chicken breasts
1 tbsp sunflower oil
1 large onion, chopped
2 garlic cloves, crushed
350ml chicken stock
small bunch tarragon (dried was fine)
A handful of button mushrooms, chopped

3 tbsp reduced-fat crème fraîche

Method
Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.

3 comments:

  1. Just cooked this for me and the girls for lunch, we loved it, in Grace's words 'yummy!' Kate even ate the asparagus!! Thanks x

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  2. I just saw your Facebook post and asked what you had cooked. We all thought it was very tasty too.

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  3. Good morning, good afternoon, good evening, G'day mate, hello, hi! I learn much ways to say greeting in English, but one is australien? I say, "Mangez au moins cinq fruits et légumes par jour, Kate!"

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