Chicken breasts with tarragon

A recipe from cooking-ez.com

For 2 people, you will need:

• 1 2 chicken breasts
• 2 300 g potatoes
• 3 1 shallot
• 4 1 bunch tarragon
• 5 2 tablespoons olive oil
• 6 2 tablespoons goose fat
• 7 ½ glass dry white wine
• 8 1 chicken stock cube
• 9 salt
• 10 pepper
• Total weight: 955 grams

Times:

Preparation	Resting	Cooking	Start to finish
43 min.	5 min.	51 min.	1 hour 39 min.

Step by step recipe

1	Peel 300 g potatoes, cut into four, wash and dry.
2	Pour 2 tablespoons olive oil into a large pan over a low heat, add potatoes, lightly salt and stir well. Cover and leave to cook, without stiring, on a low heat for at least 30 minutes.
3	After 30 minutes, uncover and stir potatoes to finish cooking all over (look at this recipe for more information. Keep hot.
4	While potatoes are cooking, peel and finely chop 1 shallot.
5	Cut 2 chicken breasts in two lengthways.
6	In a frying pan over medium heat, melt 2 tablespoons goose fat, add chopped shallot, salt, pepper and cook one minute. Add one teaspoon of chopped tarragon.
7	Reduce heat, add chicken breasts, and cook on each side...
8	...until they are golden brown.
9	Put them on a hot plate...
10	...and cover with aluminium foil, to keep them hot and tender.
11	Prepare sauce: put frying pan back on the heat, pour in ½ glass dry white wine, ½ glass chicken stock, and a tablespoon chopped tarragon. Deglaze the frying pan like this until the sauce thickens, then adjust seasoning.
12	Heat serving plates. In each plate put 2 chicken breasts, coat with sauce, add a sprig of tarragon and surround with sauté potatoes. Serve immediately.

Remarks

If you don't have tarragon, replace it with another herb: parsley, chervil, etc.

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