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
4 people
10 IngredientsLast modified on: February 21th 2011
For 4 people, you will need:
- 1
4 chicken breasts - 2
600 g potatoes - 3
2 shallots - 4
2 bunches tarragon - 5
4 tablespoons olive oil - 6
4 tablespoons goose fat - 7
1 glass dry white wine - 8
2 chicken stock cubes - 9
salt - 10
pepper - Total weight: 1,910 grams
Change measures:
Times for this recipe
Preparation: 45 min.
Resting: 5 min.
Cooking: 55 min.
All in all: 1 hour 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 20 min.
Peel 600 g potatoes, cut into four, wash and dry.
Stage 2 - 30 min.
Pour 4 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.
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 2 shallots.
Stage 5 - 3 min.
Cut 4 chicken breasts in two lengthways.
Stage 6 - 1 min.
In a frying pan over medium heat, melt 4 tablespoons 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 1 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 | 210 RDI=80 % | 120 RDI=10 % | 190 RDI=30 % | 3,070 RDI=150 % | 12,840 RDI: 150 % |
| Per 100 g | 10 RDI=4 % | 6 RDI=1 % | 9 RDI=2 % | 160 RDI=8 % | 670 RDI: 8 % |
| Per person | 50 RDI=20 % | 30 RDI=3 % | 50 RDI=7 % | 770 RDI=40 % | 3,210 RDI: 40 % |
How much will it cost?
- For 4 people : 19.05 €
- Per person : 4.80 €
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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: Turnip top soup, Winter vegetable soup, Auvergne gratin, "Haute patate" green beans, Sorrel soup, ... See them all 83
Goose fat
Like these other recipes: Röstis, Chicken pie, Hotpot my grandmother's way , Sarladaise potatoes, Cassoulet, ... See them all 15
Chicken breast
Like these other recipes: Sliced chicken with mushrooms and broccoli, Vol-au-vent, Shiro-goma salad, Coq au vin, Baker's chicken and potato tart, ... See them all 29
Olive oil
Like these other recipes: Maroilles cheese quiche, Tenderloin steaks marinated in red wine with rosemary, Pesto, Gratin of beet tops and potatoes, Filo leeks and cheese tart, ... See them all 527
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