John Myers
Cooking: Chicken in Tarragon Cream
The perfect cooking: chicken in tarragon cream recipe with a picture and simple step-by-step instructions.
- 3 Chicken breast fillet
- 0,5 bunch Tarragon
- 200 ml Cream
- 125 g Creme fraiche Cheese
- 1 shot Noilly Prat
- 1 shot Cointreau
- 1 El Clarified butter
- Salt and pepper
- 2 Fresh shallots
- 2 tsp Estragon mustard
- 400 ml Poultry stock
- Cut the chicken breasts into strips and fry them in clarified butter, remove them, add the shallots and tarragon and fry them briefly.
- Deglaze with the wine, add the stock and the cream and let it reduce briefly. Finally, season to taste with the mustard, Cointreau salt and pepper, then add the meat again and bring to the boil again. If necessary, you can thicken the sauce a little.
Facebook Comments