Chicken with Tarragon Cream Sauce
Ingredients
2 tablespoons olive oil
4 chicken breasts, skinned and boned
1 clove garlic, crushed
25g butter
2 tablespoons chopped fresh tarragon (or 1 tablespoon dried)
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/4 cup dry white wine (optional)
1/2 cup cream
salt and pepper
Description
This emulates a dish I tried at a restaurant in Lyon that has 3 Michelin stars. To me it exemplifies the best of French cooking - simple yet elegant and perfect for a quick dinner.
Method
Heat the oil in a heavy-based frying pan until moderately hot. Add the chicken breasts - they should sizzle mildly when they hit the pan. Cook until golden but not browned. Turn them over, add the garlic to the pan and continue cooking for 4-5 minutes.
Add the butter to the pan. Combine the tarragon, mustard, lemon juice and wine and add to the pan. Simmer for 1 minute to cook off the alcohol, then stir in the cream and simmer for 10-15 minutes to thicken, basting the chicken breasts if you feel like it. Check that the chicken is cooked through - it should be firm to the touch and tender when cut.
Serve with long-grain rice and a simple salad.
Categories
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