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.
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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
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Measures:
How long does it take?
Fulfillment
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 43 min. | 5 min. | 51 min. | 1 hour 39 min. |
Preservation:
Some days in the fridge.At what time?
- When will I finish if I start the recipe at a certain time?
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Peel 300 g 
Pour 2 tablespoons 
After 30 minutes, uncover and stir potatoes to finish cooking all over (look at 
While potatoes are cooking, peel and finely chop 1 
Cut 2 chicken breasts in two lengthways.
In a frying pan over medium heat, melt 2 tablespoons goose fat, add chopped shallot, salt, pepper and cook one minute.
Reduce heat, add chicken breasts, and cook on each side...
...until they are golden brown.
Put them on a hot plate...
...and cover with aluminium foil, to keep them hot and tender.
Prepare sauce: put frying pan back on the heat, pour in ½ glass 
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