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.
213,134 14.2/5
Last modified on: February 21th 2011
Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
43 min. | 5 min. | 51 min. | 1 hour 39 min. |
For 2 people : 9.51 €
Per person : 4.76 €
![]() | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Salt cod brandade, Leek and potato soup, Comtoise tart for Seàn, Baked potoatoes with herb butter or cream , Sorrel soup, ... All |
![]() | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Curried tuna cubes, Penne with Mushrooms, Fried egg in bread, Thaï rice with small vegetables, Eggs with tomatoes and courgettes, ... All |
![]() | Goose fat: You can check-out other recipes which use it, like for example: Hotpot my grandmother's way , Röstis, Cassoulet, Rustic chicken and mushroom pie, Sausage mushroom and cheese crumble, ... All |
![]() | Chicken breast: You can check-out other recipes which use it, like for example: Chicken breasts in a potato crust, Lille style chicken, Warm chicken salad, Chinese Soup, Paella, ... All |
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