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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.

315 K 1× 4.1/5 (27 reviews)

1 hour 40 min. difficulté

Easy

9.55 €

4 people

10 Ingredients

Last modified on: February 21^th 2011

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For 4 people, you will need:

1 4 chicken breasts
2 600 ml 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

Change to the quantities for:

1 people 2 people 4 people 6 people

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Times for this recipe

Preparation: 45 min.

Resting: 5 min.

Cooking: 55 min.

All in all: 1 hour 40 min.

When should you start or finish this recipe?

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 ml 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.

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.

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.

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.

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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Sulfites

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.

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The 1 comment already posted on this recipe

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.
Posted by Raspberries april 15^th 2011 at 12:42 n° 1

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