This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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
9.55 €
2 people
10 IngredientsLast 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.
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 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=30 % | 60 RDI=4 % | 100 RDI=10 % | 1,530 RDI=60 % | 6,420 RDI: 60 % |
| Per 100 g | 10 RDI=3 % | 6 RDI=0 % | 9 RDI=1 % | 160 RDI=6 % | 670 RDI: 6 % |
| Per person | 50 RDI=20 % | 30 RDI=2 % | 50 RDI=5 % | 770 RDI=30 % | 3,210 RDI: 30 % |
How much will it cost?
- For 2 people : 9.55 €
- Per person : 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: Green bean purée, How to cook potato grenaille , Zucchini and potato scarpaccia, Sorrel soup, Ramekins of duchess potatoes, ... See them all 84
Goose fat
Like these other recipes: Hotpot my grandmother's way , Foie gras cured in salt, Chicken with rice and leeks, Sarladaise potatoes, Chicken pie, ... See them all 15
Chicken breast
Like these other recipes: Escalope cordon bleu, Chicken nems, Stuffed pumpkin gratin, Chicken breasts in a potato crust, Vol-au-vent, ... See them all 30
Olive oil
Like these other recipes: Quiche Bretonne, Eggs with tomatoes and courgettes, Eggs with green asparagus and Parmesan cheese, Welsh (French Welsh Rarebit), Tomato and courgette tart, ... See them all 541
Other recipes you may also like
Cocotte eggs with Comté
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways. February 21th 2011365 K4.3 1 hour
Red rice pannequets
This is a kind of small crusty parcel with flax seeds, filled with a mix of red rice, diced courgette and smoked ham. June 12th 2011246 K4 2 hours
Fillet of pollack cooked in two stages
This pollack fillet is cooked in two stages: first pan-fried briefly to seal it and colour the outside, then baked gently in the oven in a parcel (en papillotte) on a bed of melting onions, julienne carrots and peas. This double cooking... January 23th 2011194 K4.7 1 hour 40 min.
How to fry eggs well
You've probably heard the expression: "S/he can't even cook an egg," suggesting that the person referred is a hopeless cook. In reality, frying eggs well isn't as easy as it might appear. The two most frequent errors: the white develops a brown crust around the outside which is unpleasant in the mouth, or the yolk is surrounded by white that is still raw and runny. Here is a foolproof and easy method that will help you avoid both. March 11th 2018522 K 14.6 20 min.
Caesar salad
Ceasar salad is a classic of North American cuisine. It consists of lettuce served with croutons and the famous Caesar dressing. Here's my own version. November 25th 2012118 K4.5 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe