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.
1 hour 40 min.
Easy
1 people
10 IngredientsLast modified on: February 21th 2011
For 1 people, you will need:
- 1
1 chicken breast - 2
150 g potatoes - 3
½ shallot - 4
½ bunch tarragon - 5
1 tablespoon olive oil - 6
1 tablespoon goose fat - 7
¼ glass dry white wine - 8
½ chicken stock cube - 9
salt - 10
pepper - Total weight: 480 grams
Change measures:
Times for this recipe
Preparation: 45 min.
Resting: 5 min.
Cooking: 55 min.
All in all: 1 hour 40 min.
To finish around 7pm, you'll need to have started before: 17:55.Change end time
Step by step recipe
Stage 1 - 20 min.
Peel 150 g potatoes, cut into four, wash and dry.
Stage 2 - 30 min.
Pour 1 tablespoon 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.
Cover and leave to cook, without stiring, on a low heat for at least 30 minutes.
Stage 3 - 10 min.
After 30 minutes, uncover and stir potatoes to finish cooking all over (look at this recipe for more information.
Keep hot.
Keep hot.
Stage 4 - 5 min.
While potatoes are cooking, peel and finely chop ½ shallot.
Stage 5 - 3 min.
Cut 1 chicken breast in two lengthways.
Stage 6 - 1 min.
In a frying pan over medium heat, melt 1 tablespoon goose fat, add chopped shallot, salt, pepper and cook one minute.
Add one teaspoon of chopped tarragon.
Add one teaspoon of chopped tarragon.
Stage 7
Reduce heat, add chicken breasts, and cook on each side...
Stage 8 - 10 min.
...until they are golden brown.
Stage 9
Put them on a hot plate...
Stage 10 - 5 min.
...and cover with aluminium foil, to keep them hot and tender.
Stage 11 - 10 min.
Prepare sauce: put frying pan back on the heat, pour in ¼ 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.
Deglaze the frying pan like this until the sauce thickens, then adjust seasoning.
Stage 12 - 5 min.
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.
Serve immediately.
Remarks
If you don't have tarragon, replace it with another herb: parsley, chervil, etc.
Keeping: Some days in the fridge.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 30 RDI=3 % | 50 RDI=7 % | 770 RDI=40 % | 3,210 RDI: 40 % |
| Per 100 g | 10 RDI=4 % | 6 RDI=1 % | 9 RDI=2 % | 160 RDI=8 % | 670 RDI: 8 % |
How much will it cost?
- For 1 people : 4.80 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
Like these other recipes: Sarladaise potatoes, Endive and beer soup, Piedmont salad, Gratin Dauphinois, Truffade original, ... See them all 83
Chicken breast
Like these other recipes: Vol-au-vent, Chinese Soup, Tex-Mex chicken burger, Chicken pie, Sautéed turmeric chicken with mushrooms, ... See them all 29
Olive oil
Like these other recipes: Deep leek and potato quiche, Tomato sauce (with fresh tomatoes), Small ratatouille with , Scallop and leek pancakes, Tomato tart, ... See them all 527
Goose fat
Like these other recipes: Röstis, Foie gras cured in salt, Avengers' potatoes, Sarladaise potatoes, Röstis, ... See them all 15
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