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.
Last modified on: February 21th 2011
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 for this recipe
Preparation
45 min.
Resting
5 min.
Cooking
55 min.
All in all
1 hour 40 min.
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Step by step recipe
Stage 1 - ⌛ 20 min.
Peel 300 g potatoes, cut into four, wash and dry.
Stage 2 - ⌛ 30 min.
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.
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 1 shallot.
Stage 5 - ⌛ 3 min.
Cut 2 chicken breasts in two lengthways.
Stage 6 - ⌛ 1 min.
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.
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 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.
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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 11 g RDI=13 % | 6 g RDI=2 % | 9 g RDI=10 % | 160 kcal RDI=6 % | 672 kJ RDI=6 % |
| Per person | 53 g RDI=60 % | 31 g RDI=9 % | 47 g RDI=48 % | 766 kcal RDI=28 % | 3,209 kJ RDI=28 % |
| Whole recipe | 106 g RDI=121 % | 62 g RDI=17 % | 95 g RDI=96 % | 1,532 kcal RDI=57 % | 6,417 kJ RDI=57 % |
How much will it cost?
For 2 people
9.55 €
Per person
4.80 €
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
Olive oil
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Goose fat
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