Chicken breasts with tarragon
Chicken breasts are slowly cooked in a frying pan, then the sauce is made in the same pan with dry white wine, chicken stock and tarragon, and served with sauté (pan-fried) potatoes.
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For 2 people, you will need:
- 2 chickens breast
- 300 g potatoes
- 1 shallot
- 1 bunch tarragon
- 2 tablespoons olive oil
- 2 tablespoons goose fat
- ½ glass dry white wine
- 1 chicken stock cube
- salt
- pepper
Nutritional information:
Whole recipe
Calories
1533
77%
Proteins
106g
41%
Carbohydrates
62g
6%
Fats
95g
14%
Per 100 g
Calories
160
8%
Proteins
11g
4%
Carbohydrates
7g
1%
Fats
10g
2%
Per person
Calories
766
38%
Proteins
53g
20%
Carbohydrates
31g
3%
Fats
47g
7%
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Times:
Preparation : 43 min.
Resting : 5 min.
Cooking : 51 min.
Start to finish : 1 hour 39 min.
Resting : 5 min.
Cooking : 51 min.
Start to finish : 1 hour 39 min.
Preservation : Some days in the fridge.
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Step by step recipe:
Peel 300 g potatoes, cut into four, wash and dry. |  |
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. |  |
After 30 minutes, uncover and stir potatoes to finish cooking all over (look at this recipe for more information. Keep hot. |  |
While potatoes are cooking, peel and finely chop 1 shallot. |  |
Cut 2 chickens breast in two lengthways. |  |
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. |  |
Reduce heat, add chicken breasts, and cook on each side... |  |
...until they are golden brown. |  |
Put them on a hot plate... |  |
...and cover with aluminium foil, to keep them hot and tender. |  |
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. |  |
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.Source:
Home made.Last modified on: February 21th 2011
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Your comments or questions on this recipe:
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This recipe sounds good and the food looks delicious. I like tarragon. I have a recipe Chicken with Tarragon in cream. I made it once and it was delicious. Yours is a healthier option for sure. Might give it a try if I can find some fresh tarragon. Love your website. Well done.
Comment #1 posted on april 15th 2011 at 12:42 by Raspberries.
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