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.
215,465 14.2/5 for 23 ratings
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
Change for:
Measures:
How long does it take?
Time required
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 43 min. | 5 min. | 51 min. | 1 hour 39 min. |
Keeping:
Some days in the fridge.At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain 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.
Nutritional information
Source
Home made.More recipes?
This recipe uses (among others) | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Truffade, Warm Leek and Potato Salad, Cauliflower "moelleux" in ramekins, Sarladaise potatoes, Piedmont salad, ... All |
| Chicken breast: You can check-out other recipes which use it, like for example: Couscous, Chicken club sandwich, Chicken nems, Baker's chicken and potato tart, Coq au vin, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Potatoes with bacon and herbs, Nanou's tuna tart, Pork Chops with Rosemary, Penne with purple artichokes, "Oeufs rabattus" with leeks, ... All |
| Goose fat: You can check-out other recipes which use it, like for example: Rustic chicken and mushroom pie, Icelandic-style fish and vegetable pie, Chicken pie, Cassoulet, Röstis, ... All |
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